Passionfruit And Yoghurt Mousse
- Natural yoghurt (375 g)
- 50 ml cream
- 50 g of sugar
- 4 passionfruit
- Squeeze of lime juice
- 1 syphon (1/2 litre capacity)
- Combine the yoghurt, cream, sugar and lime juice and whisk until smooth. Pour the mixture into a syphon charged with gas and put in the fridge for at least 30 minutes to 1 hour.
- Caramelise the inside of the passionfruit by heating them whole in a pan. When the skin begins to crack, take off the heat. Cut the passionfruit in half a scoop into the base of your serving glasses. Top with the chilled mousse from the syphon.