# What You'll Need:
→ Passionfruit Mixture
01 - 6 to 8 fresh passionfruits, halved and pulp strained, or 1 cup passionfruit pulp
02 - 1/3 cup granulated sugar
03 - 2 tablespoons freshly squeezed lemon juice
→ Cream Base
04 - 1 cup heavy whipping cream, cold
05 - 2 large egg whites
06 - 1/4 cup granulated sugar
→ Garnish
07 - Extra passionfruit pulp
08 - Fresh mint leaves
# Cooking Steps:
01 - Cut passionfruits in half and scoop out the pulp. Strain through a fine mesh sieve to remove seeds, yielding approximately 1 cup of juice.
02 - Combine passionfruit juice with 1/3 cup granulated sugar and lemon juice in a bowl. Stir until sugar fully dissolves and set aside.
03 - In a clean mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - In a separate bowl, whip cold heavy cream until soft peaks form.
05 - Gently fold the passionfruit mixture into the whipped cream using a spatula until fully combined.
06 - Carefully fold the whipped egg whites into the cream mixture in two additions, using a spatula with gentle strokes until the mixture is smooth and airy.
07 - Spoon the mousse into serving glasses or ramekins. Cover and refrigerate for at least 4 hours until set.
08 - Top each mousse with a spoonful of passionfruit pulp and a fresh mint sprig before serving.
