Passion Fruit Mousse with Tropical Fruit
Soak gelatin in a bowl of cold water until softened, about 10 minutes. Whisk egg yolks with powdered sugar and liqueur until very foamy. Stir in passion fruit juice. Squeeze gelatin to remove water and place in a saucepan. Over low heat, stir gelatin until dissolved. Stir gelatin with 5 tablespoons passion fruit mixture, then pour in
Whip cream until stiff and fold into passion fruit mixture. Divide mousse among 4-6 small ramekins (or mini muffin cups). Cover and refrigerate at least 2 hours. Halve pomegranate and remove seeds. Halve melon and papaya and scoop out seeds. Peel and quarter fruit. Cut off peel from pineapple, slice lengthwise into quarters and cut out core.
Cut fruit into large pieces and place in a bowl. Mix fruit together. To loosen passion fruit mousse, briefly dip ramekins in hot water and run a sharp knife around the edges. Invert mousse onto plates. Dust with powdered sugar and serve with mixed fruit. Garnish with mint.