for 4 person

Mousse

3	fresh egg whites
1 pinch	salt
2 tbsp	sugar
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling
½ tbsp	lemon juice
300 g	plain yoghurt
2 tbsp	icing sugar

Passion fruit

4	passion fruit, halved, pulp scooped out
1 tbsp	acacia honey
some	peppermint leaf

How it's done

Mousse

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.

Passion fruit

Mix the passion fruit pulp with the honey. Plate up the mousse, top with the passion fruit, garnish with mint.

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