Passion Fruit Mousses with Raspberry Swirl

1. 1

   In a blender puree the frozen raspberries with the syrup, strain the puree through a fine sieve into a saucepan, and stir in the cornstarch mixture.

2. 2

   Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.

3. 3

   Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve.

4. 4

   Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice.

5. 5

   In a small saucepan sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely.

6. 6

   Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring.

7. 7

   In a bowl beat the cream until it holds soft peaks and reserve it.

8. 8

   Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white and fold in the reserved whipped cream.

9. 9

   Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets, chill overnight, and garnish them with the raspberries.

* Per serving · 4 servings · Values may vary.