For the granadilla mousse, cut the granadillas in half and scoop out the pulp with the seeds. Boil the pulp briefly in water and then pass it through a sieve. F
ive the orange juice and sugar and stir in the dissolved gelatin. When the mixture becomes stiff, stir the stiffly beaten egg whites through it.
Place the granadilla mousse in the refrigerator to stiffen.
Preparation Tip:
A wonderful granadilla mousse recipe!
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