Parchita mousse


• 1 ½ cup of concentrated passion fruit juice.

• 3 sheets of colorless and flavorless gelatin.

• 1 cup of water

• ¾ cup of sugar

• 3 tablespoons of cornstarch

• 4 egg whites

For the English cream

• 2 cups of milk

• The whole bark of a

  ¼ lemon peels

• 4 egg yolks

• ¾ cup sugar

• ½ tablespoon of cornstarch

• ¼ teaspoon of vanilla essence


Place the gelatin to soak in 1 cup of water and set aside. In a pot we combine the concentrated juice of passion fruit, sugar, cornstarch and cook over low heat and stir constantly with a wire whisk for about 4 minutes until brought to a boil and remove from the heat. Drain the gelatin and add it to the mixture, stirring vigorously until completely dissolved.

Remove from the heat and place it in an inverted water bath, that is, with cold water, until the mixture cools. Separately beat the egg whites until they form peaks and incorporate them into the previous mixture with enveloping movements until they form a homogeneous mixture.

Pour the contents into a large glass container moistened with cold water and refrigerate for several hours until fully hardened.

Preparation of the English cream

In a pot we place 1 cup of the milk, the lemon rind and heat over medium heat. Apart, stir the remaining cup of milk, the sugar, the egg yolks and the cornstarch, until all the ingredients are combined. When the milk is already hot, pour the mixture from the bowl through a strainer, beating vigorously until it thickens, remove it from the heat, and place it in a glass container with a lid, after it has settled, it is cooled in the refrigerator until time to use. With this cream we will accompany our passion fruit mousse.