Passionfruit Mousse

Cut passionfruit in half, scoop out the pulp, add to sugar and egg yolks, lemon rind and juice and beat well.

Sprinkle gelatine over 1/2 cup of water in a small bowl and leave until spongy.

Place bowl in a pan of just boiled water ( the water

should come half way up the bowl ) and stir until dissolved.

Add the gelatine to the passionfruit and eggs, fold in the beaten egg whites and the whipped cream.

Pour into champagne glasses or dessert bowl and

chill for approx. 4 hours, decorate with chocolate shavings or lemon zest.