Venezuelan Passion Fruit Mousse

• 1 1/2 cups frozen unsweetened passion fruit pulp, thawed
• 1/2 cup white sugar
• 1 tablespoon lime juice
• 2 (.25 ounce) packages unflavored gelatin
• 1/4 cup water
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 2 passion fruit pulp and seeds, or more to taste

1. Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat; let cool completely.
2. Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes.
3. Fill a large bowl with ice and water.
4. Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes.
5. Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours.
6. Let mousse stand at room temperature for 20 minutes before serving.

passion fruit pulp, white sugar, lime juice, unflavored gelatin, water, egg whites, cream of tartar, passion fruit

Taken from www.allrecipes.com/recipe/262057/venezuelan-passion-fruit-mousse/ (may not work)