Passion fruit mousse

In a bowl, mix the condensed milk with passion fruit pulp until the mixture homogeneous. Reserve.

Dissolve the gelatin in water according to the package instructions (must be warm). Reserve.

Separate the whites from the yolks. In this preparation will be used only clear, keep the yolks for another preparation. In a bowl beat the egg whites to soft peaks and set aside.

Add the dissolved gelatin mixture with the mixture of passion fruit pulp. In the same mixture, add the beaten egg whites just until incorporated all.

Serve in individual pots and allow cooling for at least two hours. Add tablespoons passion fruit pulp, over each mousse to decorate. * This recipe is not suitable for pregnant women because it leads uncooked eggs.