Classic passion fruit mousse
16 passionfruit, pulp removed, plus 6 extra passionfruit, pulp removed
2 teaspoons powdered gelatine
3 eggs, at room temperature, separated
110 g caster (superfine) sugar, plus 1 1/2 tablespoons,
extra 250 ml (9 fl oz/1 cup) pouring (whipping) cream
1. Push the pulp from the 16 passionfruit through a sieve set over a bowl to extract the juice, you will need 185 ml . Discard the seeds. Pour half the passionfruit juice into a small heatproof bowl or cup, sprinkle over the gelatine and stand for 5 minutes or until the gelatine has softened. Place the bowl in a saucepan with enough water to come halfway up the side of the bowl. Heat gently over medium-low heat until the gelatine dissolves. Remove the bowl from the pan, stir in the remaining passionfruit juice and cool to room temperature.
2. Use an electric mixer with a whisk attachment to whisk the egg yolks and sugar in a medium bowl until thick and pale. Stir in the cooled gelatine mixture, then refrigerate for 30 minutes or until just beginning to set.
3. Use electric beaters with a whisk attachment to whisk the cream in a medium bowl until soft peaks form. Clean the whisk attachment. Put the egg whites in a clean, dry medium bowl and whisk until soft peaks form. Use a large metal spoon or spatula to fold the whipped cream through the passionfruit mixture until evenly combined. Add one-third of the egg whites and fold to combine well. Gently fold in the remaining egg whites.
4. Divide the mixture evenly among six 250 ml serving glasses. Cover each with plastic wrap and refrigerate for 2-3 hours or until set.
5. Combine the pulp from the 6 extra passionfruit with the extra sugar in a small bowl and stir until the sugar dissolves. Spoon over the mousse in the glasses and serve.