Passionfruit mousse

Passionfruit mousse

Zest of 1 lemon

165ml (2/3 C) strained passionfruit pulp

10g sheet gelatin

3 eggs, separated

110g caster sugar

250ml (1 C) whipping cream

1. Bring passionfruit pulp and lemon zest to a boil over medium heat. Remove from heat, then add gelatine and stir until dissolved. 
2. Whisk the egg whelks with caster sugar until pale and creamy. 
3. Fold the passionfruit mixture through the yolks. 
4. Beat egg whites to soft peaks with a pinch of sugar. Whip the cream in a separate bowl, also to soft peaks. 
5. Fold a spoonful of cream and egg whites into the passionfruit to aerate it, then fold in half of the remaining, then the rest. 
6. Spoon into serving bowls, then refrigerate for 3-4 hours, or overnight, until set.