Passion Fruit Mousse

• 10 passion fruits (preferably from Kenya, as these have the best flavour)
• 3 leaves of gelatine
• 300 ml (

Cut the passion fruits in half and scoop out the insides into a bowl. Purée the fruit pulp in a food processor and strain it through a fine sieve.

Soften the leaves of gelatine in cold water for a few minutes, then melt them gently in a little hot water, without boiling. Mix with the passion fruit, whisking vigorously to prevent the gelatine from forming lumps. Chill, stirring from time