4 Serves
140 Mins
In a small bowl, combine the unflavoured gelatin with room-temperature water and let it sit for 5 minutes until softened.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
BrazilianVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
359 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
1055 mg / 4,700 mgSodium
899 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
5 g / 28 gSugar
120 g / 50 gSaturated Fat
3 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
128 gAlcohol
0 g
In a saucepan over medium-high heat, combine the passion fruit pulp and sugar. Stir in the softened gelatin mixture and cook until smooth and fully incorporated, ensuring the mixture does not reach a boil. Remove from heat and allow to cool completely.
Whisk in the condensed milk into the cooled passion fruit base until well combined.
In a separate clean mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold one-third of the whipped egg whites into the passion fruit mixture, then carefully fold in the remaining egg whites until the mousse is uniform.
Divide the mousse evenly into serving glasses, cover, and refrigerate for at least 2 hours until set. Garnish with fresh mint before serving.
6
g46
g4
g
