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Passion Fruit Mousse (8 servings)



Ingredients

6 eggs, separated cup water cup sugar 1/8 teaspoon salt 3 tablespoons cornstarch 1 cup whipping cream 2 cups passion fruit juice fresh mint leaves, for garnish 1 envelope (1/4 oz) unflavored gelatin
Directions

In a large bowl beat the egg yolks with the sugar until they form a pale yellow ribbon. Dissolve the cornstarch in the passion fruit juice, then add to the yolk mixture. Cook in the top of a double boiler until the liquid thickens enough to coat a spoon. Set aside to cool. Dissolve the gelatin in the water and add to the mixture. In a separate bowl beaat the egg whites with the salt until stiff. Fold into the egg mixture and refrigerate until just beginning to set. Beat the cream until stiff, then fold it in as well. Chill the until firm. Garnish with fresh mint leaves and serve.

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