Passionfruit and raspberry Mousse
60 ml, hot
¼ cup(s), (55g)
Nestle Soleil Yoghurt, Passionfruit
1 medium, pulp
- Combine the water and gelatine in a small jug and stir until gelatine dissolves.
- Use an electric mixer to beat the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, until thick and glossy.
- Whisk the gelatine mixture into the yoghurt. Gently fold the egg white mixture through the yoghurt mixture in two batches until just combined. Layer raspberries and spoonfuls of yoghurt mixture in 6 serving glasses. Cover and place in the fridge for 2 hours or until set.
- Drizzle over passionfruit pulp to serve.