Mango & Passionfruit Mousse
Ingredients
Instructions
- 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).
Nutrition & Diet Analysis (per serving)
348
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).