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Cut passion fruit, remove pulp and seeds and place in blender. Turn blender on for 10 seconds to separate the pulp from the seeds. Strain juice.
Bring juice to a boil and add gelatine and ¾ cup sugar. Remove from heat. Cool.
Whip cream. While beating add confectioners sugar. Continue beating until soft peaks form. Do not overbeat.
Whip egg whites, add 3 tablespoons of sugar, and continue beating until stiff.
Carefully add whipped cream and passion fruit to meringue, folding well after each addition.
Pour mixture into a bowl, previously moistened with water.
Refrigerate until set.
Unmold. Decorate with chocolate shavings and serve with pastry cream.
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