Pacific Island Pudding

Directions

1. 1
   For Agar use only one packet.
2. 2
   Sprinkle the gelatine onto 85ml/3 fl oz hot water.
3. 3
   Stir until dissolved.
4. 4
   Stand for 4 minutes, stirring occasionally, then set aside to cool.
5. 5
   In a bowl, mix the yogurt and vanilla essence together.
6. 6
   Sweeten to taste then fold in the gelatine and stir well.
7. 7
   Whisk the egg whites until stiff and fold into the yogurt mixture using a metal spoon.
8. 8
   Pour into an 852ml/1 1/2 pint mould and chill in the refrigerator until set.
9. 9
   Peel and finely chop the mango and guava and chill until the mousse is set.
10. 10
    Turn out the mousse and cut into 4 slices.
11. 11
    Serve each portion with the tropical fruit and decorate with the seeds from the passion fruit and a small sprig of mint.