# Components:
→ Passionfruit Mixture
01 - 6 to 8 fresh passionfruits or 1 cup passionfruit pulp, strained
02 - 1/3 cup granulated sugar
03 - 2 tablespoons freshly squeezed lemon juice
→ Cream Base
04 - 1 cup heavy whipping cream, cold
05 - 2 large egg whites
06 - 1/4 cup granulated sugar
→ Garnish
07 - Extra passionfruit pulp
08 - Fresh mint leaves
# Directions:
01 - Cut the passionfruits in half and scoop out the pulp. Strain through a fine mesh sieve to remove seeds, yielding approximately 1 cup of juice.
02 - In a mixing bowl, combine the passionfruit juice with 1/3 cup granulated sugar and lemon juice. Stir until sugar completely dissolves. Set aside.
03 - In a clean mixing bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
04 - In a separate bowl, whip the cold heavy cream using an electric mixer until soft peaks form.
05 - Gently fold the passionfruit mixture into the whipped cream using a spatula until evenly combined.
06 - Carefully fold in the beaten egg whites in two additions using a spatula, gently combining until the mixture is smooth and airy.
07 - Spoon the mousse into serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours until fully set.
08 - Before serving, top each mousse with a spoonful of passionfruit pulp and a fresh mint sprig.
