With its delicate color and subtle flavor, this exotic mousse is an ideal backdrop for dramatic toppings—crumbled macaroons—or a fresh fruit garnish. Try topping it with slices of kiwi, orange segments, and a twist of candied citrus peel.
| 6 | eggs, room temperature, separated | |
| 1 | 1/4-ounce packet | unflavored gelatine |
| 1 | cup | boiling water |
| 1 | cup | passion fruit concentrate* |
| 1 | 14-ounce can | sweetened condensed milk |
| 1/8 | teaspoon | salt |
| 1/2 | cup | sugar |
| 1/4 | cup | freshly squeezed lime juice |
| * Purchase passion fruit concentrate in Latin American markets, or online at Amazon.com.NOTE:NOTE: Uncooked eggs may carry the risk of salmonella. If salmonella is a concern in your area, pasteurized eggs (available in many supermarkets) may be substituted without affecting the recipe’s outcome.
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1. Pour the gelatin powder into a small mixing bowl, add the boiling water, and stir to mix. Let sit for five minutes until the gelatin dissolves completely.
2. Pour the passion fruit concentrate, condensed milk, salt, sugar, lime juice, and dissolved gelatin into a spacious mixing bowl and stir to combine.
3. Add the egg yolks and whisk vigorously to blend.
4. Using an electric mixer, beat the egg whites in a clean, grease-free bowl until stiff.
5. Add 1/3 of the whites to the passion fruit mixture to lighten it.
6. Add the remaining whites and gently fold to incorporate them. Do not overwork the mixture.
7. Spoon the mixture into individual serving bowls or into a decorative mold, cover with plastic wrap, and refrigerate for 4–6 hours or overnight.
8. Remove from the refrigerator 10 minutes before serving. If using a mold, run hot water on a clean kitchen towel, wring it out, and wrap around the mold to help loosen the mousse. Turnout onto a platter, garnish as desired, and serve immediately.
