Passion fruit mousse

• Unflavoured Gelatin1 ½ tbsp
• Passion Fruit Pulp1
• Sugar1 cup
• Condensed Milk1 Can
• Egg White6
• Mint1 Sprig

Instructions

1. 1

   Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes.

2. 2

   In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture.

3. 3

   Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil).

4. 4

   Remove from heat; cool completely.

5. 5

   Stir in condensed milk.

6. 6

   Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).

7. 7

   Stir 1/3 egg whites into cooled passion fruit mixture until combined.

8. 8

   Using spatula, gently fold in remaining egg whites until combined.

9. 9

   Divide mousse evenly among clear glass serving cups; cover.

10. 10

    Refrigerate mousse until well chilled, at least 2 hrs. Serve chilled.

11. 11

    Garnish with mint, if desired.