Esponjados are very popular desserts in Colombia. We prepare them with lulos*, limes, curubas* or passion fruit.
2cups (about 14) peeled lulos*
1cup (13.5- or 14-ounce can) sweetened condensed milk
1cupheavy whipping cream, very cold
1lulo* cut in wedges, for decoration
Place the peeled lulos, honey, ¼cup of water and the condensed milk into the blender. Blend for 30 seconds.
Place ½cup of water into a very small pot and add the gelatin. Place over very low heat and stir about 30 seconds to dissolve (do not simmer). Remove from the heat, pour into the blender, and mix 5 seconds.
Pour the cold cream in the bowl of a mixer and beat on high for 2 minutes. Mix a tablespoon of whipped cream to the lulo mixture. Carefully pour the puree from the blender into the bowl of whipped cream. Gently fold the mixtures together.
Beat the egg whites in a very clean and dry bowl over high speed for 30 seconds; add the sugar and beat for 2 to 3 minutes more, until the whites are shiny but not dry. Combine just as you did with the cream, first a spoonful into the cream mixture and then fold the whole into the rest of the whites.
Pour into a serving dish. Refrigerate until set, preferably overnight.