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    PASSION FRUIT MOUSSE     

   Ingredients :
 
2.2 lb (1 k) passion fruit
1/2 oz - 2 tablespoons (18 g) powdered gelatin
2 cups heavy cream
3 tablespoons confectioners sugar
3 eggs
cups plus 3 tablespoons of white sugar
Pastry Cream

   Preparation:

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 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.
        10 servings
       
 
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