This dessert perfectly combines a creamy texture and a refreshing citrus touch with the parchita – also known as passion fruit or passion fruit – is one of the most popular in the gastronomy, and why do we share this recipe of the mousse Parchita
2 cups and 1/2 of parchita juice
The seeds of the parchitas
200 grams of cream
6 egg whites
1 cup of sugar
1 cup of water
4 tablespoons unflavored gelatin
First beat the egg whites until they are about to snow and very hard.
Separate a syrup of the point with the water and the sugar and it is incorporated to the clearings little by little and stirring gently.
Now begin to beat while the parchita juice is added (without the seeds which we will use to decorate them later), the cream of milk and gelatin dissolved in a little hot water.
The mixture is beaten until it is homogeneous and is poured into a slightly caramelized mold, and if desired you can add the seeds of the parchitas.
It is cooled until it clears, about 3 hours.
It is removed from the mold and served cold.