Passion Fruit Brioche**

Passion fruit mousse

• ⅔ cup (160 ml) heavy cream, well chilled
• 3 sheets gelat

1. To prepare the passion fruit mousse, whip the cream until it holds its shape. Chill until using. Soak the gelatin in a bowl of cold water until softened.
2. To make an Italian meringue for the mousse, place the egg whites in the stand mixer bowl. Dissolve the sugar in the water in a saucepan over low heat, then increase the heat and bring to a boil.<