Mango & Passionfruit Mousse

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir gelatine and 1/3 cup boiling water in a small jug until dissolved. Cool 5 minutes.
  • Place pulp and liqueur (if using) in a large bowl and stir to combine.
  • Stir in gelatine mixture.
  • Place egg whites in a medium mixing bowl and using an electric mixer beat to soft peaks, gradually add sugar beating until dissolved.
  • Beat cream in a separate bowl to soft peaks.
  • Fold cream into fruit mixture.
  • Then fold cream and fruit mixture into the meringue (egg white) mix.
  • Pour into 8 x 3/4 cup capacity serving dishes or glasses.
  • Chill until set (overnight is best) or make first thing to serve that night.
  • Garnish with extra whipped cream and passionfruit pulp and serve with thin wafer biscuits (cookies).
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