Raspberry and passionfruit mousse
Remove raspberries from the freezer only when ready to use, so they don’t have time to thaw. Note
Ingredients
- 3 teaspoon gelatine
- 1/4 cup (60ml) hot water
- 3 egg whites
- 3/4 cup (165g) caster sugar
- 2 cup (560g) low-fat passionfruit yogurt
- 1 1/2 cup (200g) frozen raspberries, plus extra to serve
- pulp of 2 passionfruit
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