Passionfruit Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 4 eggs, at room temperature, separated
  • 170 g (6 oz/¾ cup)


  1. Put the egg yolks and sugar in a heatproof bowl and whisk with electric beaters until thick and pale. Stir in the passionfruit juice. Place the bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir with a wooden spoon for 6–8 minutes, or until the mixture is thick enough to coat the back of the spoon.