Passionfruit Mousse is sweet whilst being light and airy in texture. This is a dessert that will work perfectly after a heavier meal as it is delicate and refreshing but does not comprimise on sweetness. This recipe is gluten free
6 egg yolks
3 egg whites
¾ c sugar
2 Tblspns gelatine dissolved in a little hot water
½ c passionfruit pulp
Beat the egg yolks and sugar until thick and pale. Mix in the passionfruit pulp and gelatine. Meanwhile beat the egg whites to stiff peaks and then the cream. Gently fold in half the egg white into the passionfruit mix before adding the cream and remaining egg whites.
Set in lightly greased moulds or glasses. Serve with a dollop of cream and some fresh passionfruit.