Coconut Passionfruit Mousse

Ingredients

• 4 sheets white gelatin
• 7 ripe passionfruits
• 75 g sugar
• 250 ml heavy cream (at least 30% fat)
• 2 eggs (separated)
• 150 ml coconut cream
• 75 g sugar
• 1 tbsp coconut flakes
• 0.5 untreated lime (juice)
• 1 pitahaya
• 1 Mango
• 1.5 untreated limes
• 8 lychees

Instructions

1. 1.

   Split the gelatin in half and soak it in cold water in two containers (one for each cream). Wash the passionfruits, cut them with a serrated knife and scoop out the pulp, strain through a sieve and remove the seeds.

2. 2.

   Mix the pulp with sugar, warm it in a pot and add the well-extracted gelatin. Stir until fully dissolved, do not boil! Pour into a bowl and let cool while stirring occasionally. Beat 100 ml cream and the egg whites separately to stiff peaks and fold them into the passionfruit mixture. Transfer the mixture into a mold and refrigerate.

3. 3.

   Meanwhile beat the remaining cream to stiff peaks and bring the coconut cream with sugar and coconut flakes to a boil, remove from heat, dissolve the well-extracted gelatin in it and let the milk cool slightly. Whisk the egg yolks over a hot, non-boiling water bath until frothy, slowly incorporate the coconut milk and continue whisking until a thick‑creamy consistency is reached. Cool the mixture in an ice bath while gradually folding in the cream. Season with lime juice and spread the coconut mixture over the passionfruit cream. Refrigerate for at least 3 hours.

4. 4.

   For the fruit salad peel the pitahaya, use a vegetable peeler to create thin spirals for garnish and cut the rest into thin slices. Peel the mango, remove the flesh from the seed and slice thinly as well. Squeeze half a lime, slice the other in fine rounds. Peel the lychees, halve them, deseed, add the remaining passionfruit and mix everything together.

5. 5.

   Distribute the fruit salad on bowls. Use an ice scoop to cut spheres from the mousse and place 2–3 spheres on the salad. Serve garnished with pitahaya spirals.