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Passion fruit mousse

Curtis Stone from Dinner In a Box with Curtis Stone
Curtis Stone combines seductively fragrant passion fruit with light-as-air meringue to make mouthwateringly creamy mousses

Passion fruit mousse

Method

1. Drop the gelatine leaves one by one into a bowl of cold water. Leave to soak for about 5 minutes until softened.

2. Heat the strained passion fruit pulp in a saucepan until hot but do not let it boil. Squeeze out the gelatine leaves and add to the pan. Stir briskly until thoroughly dissolved. Allow to cool over a bowl of ice.

3. Next make Italian meringue. Put the sugar and the 4 tablespoons of water into a small saucepan and stir over low heat until dissolved. Bring to the boil and boil to the soft ball stage (116°C on a sugar thermometer).

4. While the sugar is boiling, whisk the egg whites in a large bowl until soft peaks form. Add the lemon juice and continue to whisk to stiff peaks. Once the sugar syrup is at the soft ball stage, slowly pour it into the egg whites, whisking all the time. Continue to whisk until the meringue is glossy and stiff.

5. Using a metal spoon, fold in the cooled passion fruit mixture, followed by the whipped cream.

6. Pour into individual ramekins or glass bowl and leave in the fridge for about 2 hours until set.

7. Halve the remaining passion fruit and spoon a little pulp over each mousse. Garnish with a mint leaf.

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Serves: 6

Prep: 40 min, plus chilling
Cook: 15 min

Ingredients
3 gelatine leaves
200ml strained passion-fruit pulp, (from about 20 passion fruit)
120g caster sugar
4 tbsp water
2 egg whites
1 tsp lemon juice
400ml double cream, lightly whipped
3 passion-fruit
mint leaves, to garnish