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Passion fruit mousse

• 7 grams of unflavored gelatin
• ½ cup of water
• 1 ½ cups passion fruit juice
• 2 tablespoons of lemon juice
• 1 ½ cup of Cristal de Caña sugar
• 2 cups of whipped cream
• 6 egg whites
• 3 passion fruits

1. For the mousse base, in a bowl, mix the passion fruit juice (preferably with no added sugar), the lemon juice, and the Cristal de Caña sugar.
2. Heat the mixture until the Cristal de Caña sugar has dissolved completely and let it cool down a little before continuing with the next step.
3. Dilute the gelatin in a cup of cold water.
4. Mix the passion fruit juice and the Cristal de Caña sugar with the gelatin.
5. Let it rest for 30 minutes until the mixture reaches the desired consistency.
6. Stir the milk cream and, little by little, add the gelatin, the juice, and the sugar, trying to keep the mixture as consistent as possible.
7. Add the stiff egg whites (they should be as solid as possible). Mix in circular motion, in order to avoid spilling the mousse.
8. Serve individual portions and decorate them with passion fruit pulp.
   
   Tip: If you buy passion fruit juice with sugar, use less of it.