ingredients

4 fruits of the Passion
80 g of dark chocolate pastry
3 egg whites
4 tbsp. to s. powdered sweetener

Steps

Step 1

Get the inside of the fruits of the Passion to the teaspoon in a container, keep cold.

2nd step

Whip the whites and a pinch of salt in very firm snow, add the sweetener little by little.

Step 3

Melt the chocolate over very low heat.

Step 4

As soon as it is soft to heart, remove from the heat, stir to smooth.

Step 5

Let cool a little, incorporate the snow turning from bottom to top, go well to the bottom. Keep 20 minutes cold.

Step 6

Just before serving, alternate in 4 verrines layers of fruit and mousse.