We are big passionfruit fans and for some years we had a great vine which provided us with masses of fruit. Sadly, it became food for our local possums and that was the end of it. Despite losing our source of home-grown passionfruit, we’re still keen on the fruit in cakes, tarts and desserts such as this 'light as air’ mousse.
rind of 1 lemon, diced
165 ml (⅓ cup) strained passionfruit pulp
2 x 5 g gelatine sheets
3 eggs, separated
110 g (½ cup) caster sugar
250 ml (1 cup) whipping cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 3-4 hours or overnight
Place the diced lemon rind and passionfruit pulp in a small saucepan and bring to the boil over a medium heat. Meanhile, soften the gelatine sheets in bowl of cold water. Remove from heat, squeeze excess water from gelatine, add and stir until dissolved.
Whisk the egg yolks and caster sugar together until pale and creamy. Fold the passionfruit mixture into the egg yolks.
Beat the egg whites until stiff. In a separate bowl, whip the cream until soft peaks form. Add a spoonful of cream and a spoonful of egg whites to the passionfruit base. Stir in until well combined; this will allow you to fold in the remaining egg whites and cream without losing their 'air’.
Gently fold in the remaining egg whites and cream, spoon into a serving bowl and refrigerate for 3–4 hours, or overnight in warm weather, until set.