Peach and Passion Fruit Mousse with Yogurt

How to prepare peach and passion fruit mousse with yogurt

1. Mix the yogurt in a bowl until smooth.
2. Whip the cream with the vanilla sugar until stiff peaks form. Add the whipped cream to the yogurt in 3 batches, gently folding with a whisk to prevent deflating.
3. Divide the fluffy yogurt mixture into 4 glasses or cups. Refrigerate until the mousse is ready.
4. Blanch the peaches in boiling water for 30 seconds. Remove with a slotted spoon and peel them. Cut in half and remove the pits. Place the peach pieces in a blender.
5. Cut the passion fruits in half and scoop out the pulp into a sieve placed over a bowl. Use a spoon to press the pulp through until only the black seeds remain in the sieve and the yellow pulp flows into the bowl.
6. Pour the passion fruit pulp over the peach pieces in the blender. Blend for 1 minute until you get a smooth purée.
8. Put the fruit purée in a small saucepan with the granulated sugar and heat until the sugar dissolves. The mixture should not boil, just warm enough to dissolve the sugar. Remove from heat.
9. Cover the gelatin with cold water and let sit for 5 minutes. Pour the gelatin into the fruit pulp and stir well until completely dissolved. Let the mixture cool completely (if you're in a hurry, place the bottom of the pan in cold water).
10. When the purée is at room temperature, beat the egg white until it starts to form fairly stiff foam. Then add the powdered sugar and continue beating until the foam is stiff and holds its shape on the whisk.
11. Fold the egg white foam into the fruit purée in 3 batches, gently mixing so the foam doesn't deflate.
12. Pour the mousse over the yogurt base in the glasses.
14. Refrigerate for at least 1-2 hours until the mousse is set.

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