Passion fruit mousse

For 4 persons (4 ramekins with 8cm diameter)

10 passion fruits
6 gelatin leaves
20cl whipping cream (crème fraîche)
3 eggs
4 tablespoons sugar

Sauce (optional):
2-3 oranges
6 passion fruits
2 tablespoon sugar

1. Cut the passion fruits into 2 and use a spoon to take all the juice and the seeds.

2. Add 2 tablespoon sugar and 2 tablespoon water.

3. Heat (without boiling) the mixture, and add the 3 egg yolks.

4. Soften the gelatin leaves in a separate bowl with 2 tablespoons of cold water.

5. Bain-marie (3) until obtaining a creamy mixture.

6. Add the gelatin and whisk while the mixture is still hot.

7. Add the whipping cream.

8. Beat the egg whites until stiff, and then add 2 tablespoon of sugar.

9. Incorporate 1/3 of (8) into (7) and gently mix. Then add the rest 2/3.

10. Pour into the ramekins and refrigerate for at least 4 hours.

11. To decorate, you can either use some fruits to put on top, or use a sharp thin knife to separate the mousse from the ramekin (put the ramekin briefly in a bowl with hot water for easy way out).

Sauce (optional):

1. Take the juice of 2-3 oranges.

2. Add in the juice of 6 passion fruits.

3. Put 2 tablespoons of sugar.

4. Pour the sauce on top of the mousse, and decorate with several passion fruit seeds and fruits as you like.