📖 Instructions

1. First things first, let's prep our passion fruit. Carefully cut each fruit in half and scoop out the pulp, placing it into a fine-mesh sieve set over a bowl. Using the back of a spoon, gently push the pulp through the sieve to remove all the seeds. We're looking for that super-smooth passion fruit puree, people!
2. Next, let's get that gelatin going! In a small saucepan, combine 1/4 cup of cold water and 2 teaspoons of powdered gelatin. Let it sit for about five minutes to bloom. Then, gently heat the mixture over very low heat, stirring occasionally, until the gelatin is completely dissolved. Don't boil it; just get it nice and warm. Set it aside to cool slightly.
3. In a large mixing bowl, beat the egg yolks and 1/2 cup of granulated sugar using a whisk until the mixture becomes pale and thick—we’re looking for a nice creamy texture here. It's not as difficult as it sounds!
4. Once the egg yolk mixture is luscious, gently whisk in the passion fruit puree. Make sure everything is well combined. This is where the magic happens.
5. Now it's time to bring in the gelatin! Slowly pour the cooled gelatin mixture into the passion fruit mixture, whisking gently and continuously to prevent lumps. See? We're doing great so far!
6. In a separate clean bowl, whip the heavy cream until stiff peaks form. This might seem daunting, but it's a simple step. Do not over whip the cream, or it will turn into butter. That's a huge mess to clean up!
7. Gently fold the whipped cream into the passion fruit mixture using a rubber spatula. Be careful not to deflate the cream. This step needs a light touch—we don't want to lose all that airiness!
8. Divide the mousse among individual serving glasses or a larger bowl. Cover and refrigerate for at least three hours, or even better, overnight. The longer it chills, the firmer and more delicious it will become.
9. Before serving, garnish with a few passion fruit seeds and maybe a fresh mint sprig. It adds a pop of color and elegance. Trust me on this one!