Maracudja mousse

Instructions

1. Cut the maracudjas in half, scoop out the pulp and seeds, then pass them through a fine sieve to get about 150 ml of juice.
2. Soak the gelatine leaves in cold water for 10 minutes.
3. Separate the whites from the yolks. Whisk the yolks with 75 g of sugar until pale and creamy.
4. Gently heat the passion fruit juice with half the zest, then off the heat, stir in the squeezed gelatine.
5. Pour the warm juice over the sweet yolks while whisking, then return everything to a saucepan and cook over low heat, stirring, until the cream coats the spoon (do not boil). Let it cool.
6. Whip the very cold cream into firm chantilly. Beat the whites into stiff peaks with the remaining sugar.
7. Gently fold the whipped cream, then the egg whites, into the passion fruit cream with a spatula, using up-and-down movements.
8. Divide the mousse among 4 glasses and refrigerate for at least 3 hours before serving.