Mousse with Passion Fruit Sauce

Ingredients

• 4 sheets white gelatin
• 1 Mango
• 250 g yogurt
• 60 g sugar
• 1 Egg white
• 150 ml whipping cream
• 150 ml mango juice
• 1 passion fruit
• Hippe (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water. Peel the mango, cut the flesh from the pit and blend it with the yogurt until smooth; if the mango is very fibrous, strain through a sieve. Mix in sugar to taste. Dissolve the gelatin in a small pot over low heat until just melted. Stir 1-2 tablespoons of the puree into the gelatin, then fold everything back into the remaining puree. Whip the egg white and cream separately until stiff peaks form; fold them in one by one into the thickening mixture. Transfer the mixture to a bowl, cover and chill for at least 3 hours.

2. 2.

   Before serving cut the passion fruit in half and scoop out the pulp with the seeds. Stir into the mango juice.

3. 3.

   To serve, cut the mousse into small portions, arrange on plates and drizzle with sauce. Garnish with hips as desired.