Passionfruit Mousse - cooking recipe

Ingredients

4 None eggs, separated
1 cup granulated sugar
12 oz passionfruit pulp, 2 tbsp reserved
1 tbsp powdered gelatin, bloomed
1 1/4 cups heavy cream, whipped

Preparation

Tear off 3 - 13 inch pieces of foil. Cut in half lengthwise then fold each piece in half lengthwise again. Wrap around 6 - 6 oz teacups, extending foil 1/3 inch above rim. Secure with tape.
Whisk together egg yolks and 1/2 cup sugar until light and creamy. Add passionfruit pulp. Gently melt bloomed gelatin, let cool slightly then fold in. Fold in whipped cream. Whip egg whites to soft peaks, gradually add remaining sugar and whip until thick and glossy. Gently fold in.
Distribute between prepared teacups. Chill for 5 hours, or until set. To serve, carefully remove foil. Top each mousse with a little reserved passionfruit pulp.