Passion Fruit Mousse

INGREDIENTS:

PREPARATION:

Stir the egg whites with half the sugar until stiff peaks are obtained. Blend SAS passion fruit pulp with the remaining sugar using a blender until a smooth mix is obtained. Add the gelatin previously hydrated and melted in the water. Then add the stirred egg whites using a spatula and soft and enveloping movements. Place in a greased pan and refrigerate. Serve and garnish with blackberry sauce and mint leaves.