Passion fruit mousse

Ingredients

For 4 servings

• •30 mg 30 mg Whole liquid fresh cream 30% MG
• •300 g 300 g Pure fruit of passion
• •80 g 80 g Sour
• •3.5 3.5 sheet Gelatin

Method

1. 1.Place the gelatin leaves in a large bowl of cold water for 10 min. Take two to three tablespoons of passion fruit puree, warm them in a microwave salad bowl, for a few seconds or in a saucepan over very low heat without stopping stirring. Try the gelatin leaves and add them into the puree with the fruits of the warm passion, mix well.
2. 2.Add this preparation to the rest of the puree to the fruits of passion. Mount the cold liquid cream with a fairly firm chantilly with an electric drummer and add the sugar. Add the puree to the fruits of passion. Mix gently by lifting the set so that the foam remains mellow. Pour the fruit mousse into ramequins or verrines and place in a cool place for about 5 hours.