CREAMY MOUSSES WITH PASSION FRUIT & PAPAYA COULIS

Preparation Method :

• Pour the orange and lemon juices into a cup; sprinkle the gelatine on top a leave until it becomes sponge-like.
• Dissolve by placing the cup in a pan of hot water and stirring or microwave on high for about a minute. Allow to cool.
• Place the ricotta cheese and citrus zests in a bowl and beat to mix thoroughly. Stir in the cooled citrus juices.
• Fold in a tablespoon of the egg whites to loosen the mixture and gently fold in the remaining egg whites, until they have been mixed thoroughly.
• Spoon into six base-lined ramekins and chill for about an hour or two, until set.
• Cut the passion fruit in half and scoop the flesh with a teaspoon into a sieve placed over a bowl.
• Press the flesh to extract as much juice as possible. Place the juice, with the flesh from the papaya and the orange juice, in a blender and blend until smooth.
• Unmould a mousse on to the centre of each serving plate and surround with the coulis.
• Unwrap the papery skin from each physalis, twist and place one in the centre of each mousse.