Passion Fruit Mousse
Line the edges of 6 souffle molds with a wide strip of parchment, which comes about 3 cm (approximately 1 inch) above the edge. Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Crumble the amaretto cookies in a bowl and mix with 3 tablespoons of brandy.
Separate the eggs. Beat the yolks with sugar over a warm water bath with an electric mixer. Squeeze excess water from the softened gelatin. Add the squeezed gelatin and to the egg mixture and continue to beat until the mixture thickens. Beat in the passion fruit until smooth. Place the mixture in the refrigerator.
Beat the egg whites and sugar until stiff. Whip the cream until stiff. Fold the egg whites into the passion fruit mixture. Fold in the cream. Spoon the mixture into the baking dishes to the top of the parchment. Freeze overnight. To serve, remove the parchment cuffs and dust with cocoa through a sieve.