Passionfruit mousse with mango coulis
AWW Light and Luscious
3 teaspoons gelatine Sprinkle over water, dissolve in double boiler. Add, being careful to properly mix gelatine. Pour into 6 lightly oiled rings placed on serving plates, refrigerate several hours. Serve with coulis and fresh fruit.
2 tablespoons water
3/4 cup passionfruit pulp (about 6) Combine
1/2 cup thickened cream
1/4 cup castor sugar
2 tablespoons lemon juice
mango coulis
1 mango chop   Combine in pan, boil, reduce heat, simmer uncovered 2 minutes, cool. Blend until smooth.
1/4 cup sugar  
1/4 cup water  
1 tablespoon lemon juice     Add
Make sure the gelatine does not form nasty strings