Passionfruit Bavarian

Ingredients

2 Teaspoons Gelatine
½ Cup Milk
2 Eggs (Separated)
2 Tablespoons Water
½ Cup Sugar
1 Tablespoon Sugar (Extra)
4 Large Passionfruit (Scoop Out Passionfruit Pulp)
2/3 Cup Cream (Whipped)
Strawberries, Mango & Mint (For Decoration)

Method

1. Sprinkle gelatine over water.
2. Warm gelatine / water mix to dissolve gelatine.
3. Fill bottom of double saucepan with water and bring it to a boil.
4. Combine egg-yokes, ½ cup sugar and milk in top of double saucepan and beat well.
5. Insert top into bottom of double saucepan continuing to stir mix until it thickens into custard.
6. Remove custard from heat and stir in dissolved gelatine and passionfruit pulp.
7. Refrigerate passionfruit mix until slightly set.
8. Beat egg whites until sift peaks form.
9. Add the tablespoon of extra sugar and beat well.
10. Fold egg-whites through refrigerated passionfruit mix.
11. Fold in whipped cream.
12. Pour mix into six lightly oiled dessert dishes.
13. Refrigerate overnight.

A tangy tasting dessert with a fluffy look and feel. Top each dessert dish with sliced strawberries, mango and a sprig of mint before serving.