Passion fruit mousse (traditional method & Thermomix)

TRADITIONAL METHOD
Traditional method
1. Soak the gelatine leaves in a bowl of cold water for about 5 minutes.
2. Prepare the pulp: cut the passion fruit in half, remove the pulp and strain to remove the seeds.
3. Whip the cream: whip the cold cream with the sugar until stiff. Set aside in a cool place.
4. Heat the pulp: pour the sieved pulp into a small saucepan with the lemon juice and heat over a low heat without boiling.
5. Stir in the gelatine: wring out the gelatine leaves and add to the hot pulp, stirring until completely dissolved. Leave to cool.
6. Assemble: gently fold the cooled pulp into the whipped cream using a spatula.
7. Refrigerate: divide into verrines and leave to set for at least 2 hours in the fridge.
8. Decorate just before serving with a little fresh pulp and a mint leaf.

THERMOMIX® METHOD
Thermomix method
1. Soak the gelatine in a bowl of cold water (5 mins).
2. Chop the passion fruit, remove the pulp, place in the bowl and blend for 10 sec / speed 5, then pass through a sieve.
3. Place the cream and sugar in the bowl fitted with the whisk attachment and whisk for 1 to 2 minutes on speed 3.5 until stiff. Set aside to cool.
4. Place the filtered pulp and lemon juice in the bowl and heat for 2 mins / 50°C / speed 2.
5. Add the gelatine and heat for 2 mins / 37°C / speed 2 until completely dissolved.
6. Gently fold the whipped cream into the cooled mixture.
7. Spoon into verrines and refrigerate for at least 2 hours. Garnish with pulp and mint.