Passionfruit Coconut Cream

Ingredients

• 375 ml passionfruit juice (from about 1 kg fruit, with about 3 tbsp seeds)
• 8 sheets white gelatin
• 40 g powdered sugar
• 250 g heavy cream (at least 30% fat)
• 3 egg whites
• 50 g sugar
• 100 g yogurt (3.5 % fat)
• 100 g crème fraîche
• 1 can unsweetened coconut milk (about 400 ml)
• 3 tbsp coconut palm sugar
• mixed fruit (cut into pieces, e.g., lime slices, mango cubes, dragonfruit, etc.)

Instructions

1. 1.

   Whisk the juice with powdered sugar. Split gelatin in half and soak in two separate cold water baths.

2. 2.

   Let one half dissolve in a pot until almost dry, add a bit of juice, stir, and mix into the remaining juice.

3. 3.

   Stir yogurt with crème fraîche. Whip cream to stiff peaks, beat egg whites to soft peaks, and gently fold both into the mixture. Pour into glasses and chill until set.

4. 4.

   Heat coconut milk and dissolve palm sugar in it. Dissolve remaining gelatin in hot coconut milk.

5. 5.

   Spread over the already set passionfruit cream, chill again until firm. Sprinkle with passionfruit seeds and garnish with fresh fruit pieces before serving.