Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites turn glossy. Dissolve the gelatine in the hot water, add the lemon juice, carefully fold in the egg whites. Combine the yoghurt and icing sugar, mix in and refrigerate for approx. 3 hrs.
Mix the passion fruit pulp with the honey. Plate up the mousse, top with the passion fruit, garnish with mint.
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