Just 4 ingredients stand between you and a sweet, tangy, airy, creamy mousse. The egg yolks add richness, while the egg whites make it light and fluffy - just perfect for pud.
- 15 ripe passionfruit
- 300ml whipping cream
- 7 tbsp. caster sugar
- 3 eggs
Halve the passionfruits, scoop out the flesh and place into a sieve. Press down with a spoon to extract all that lovely juice. Put into a saucepan and cook with 5 tbsp. of the sugar for 4-5 minutes or until the sugar dissolves and the juice turns syrupy.
Let the syrup cool, then whisk in the egg yolks. Meanwhile, whisk the cream until soft peaks form, and whisk the eggs until soft peaks form. Sprinkle on the rest of the sugar and whisk until stiff peaks form.
Carefully fold the cream into the passionfruit mix, then carefully fold in the egg whites, being careful not to knock the air out. Spoon into 4 ramekins or glasses and chill until you're ready to serve.