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Pink Grapefruit Mousse with a Passion Fruit Sauce

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  • Serves: 4
Pink Grapefruit Mousse with a Passion Fruit Sauce


  • 10 passion fruits, halved
  • 350g caster sugar
  • 3 pink grapfruits or 350ml (17fl oz) juice
  • 1 x 11.7g sachet of vege gel or equivalent
  • 3 large free-range egg whites
  • 300ml (½ pt) double cream, whipped until softly peaking


  1. Scoop passion fruit seeds and juice into a bowl. Sieve juice into a pan and add half the seeds; discard the rest. Add 100g (3½oz) sugar and heat for 2 mins. Stir in 2 tbsp water; set aside.

    Squeeze juice from pink grapefruits and sieve into a pan. Gently heat juice, remove from heat, add pectin and stir until dissolved.

    Meanwhile, put remaining sugar into a pan and add 200ml (7fl oz) water. Gently heat until sugar dissolves, then bring to the boil and boil for 3 mins.

    Whisk the egg whites in a clean grease-free bowl until medium peaks form. While whisking, pour sugar syrup into egg whites and then continue to whisk until glossy and firm peaks form.Fold grapefruit juice into egg whites with a metal spoon. Then fold in cream. Chill for 1-2 hours until set.

    Using a spoon dipped into hot water, spoon mousse onto plates and drizzle with passion fruit sauce.

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