Passion fruit mousse

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes.
2. 2In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture.
3. 3Cook, giving it a stir occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil). Take it off the heat; cool completely. Stir through condensed milk.
4. 4Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
5. 5Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined. Divide mousse evenly among clear glass serving cups; cover.
6. 6RestRefrigerate mousse until well chilled, at least 2 hrs.
7. 7ServeServe chilled. Finish with mint, if desired.