Passion Fruit Cream

Ingredients

• 7 sheets white gelatin
• 4 passion fruits
• 400 g natural yogurt
• 100 g low-fat quark
• 1 tsp lemon zest
• 150 g sugar
• 20 ml coconut liqueur
• 150 ml whipping cream
• 1 ripe Mango
• 0.25 papaya
• 1 tbsp Lemon Juice
• mint (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water. Halve the passion fruits, scrape out the pulp and place it in a bowl. Strain about 3/4 of the passion fruit nectar through a sieve and whisk with yogurt, quark, lemon zest and sugar until smooth. Squeeze out excess liquid from the gelatin and dissolve it with coconut liqueur over low heat in a saucepan. Add 2 tbsp passion fruit‑yogurt cream and then mix with the remaining cream. Whip the cream stiff, fold into the mixture and pour into four glasses. Chill for at least 3 hours.

2. 2.

   Peel the mango, separate the flesh from the pit along the seam and dice it small. Peel the papaya, halve it, remove the seeds and finely dice the flesh as well. Combine both in a bowl, drizzle with lemon juice and fold in the remaining passion fruit pulp.

3. 3.

   Arrange the fruits over the passion fruit mousse glasses and garnish with mint.