Passion Fruit Mousse

Directions

1. 1
   In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
2. 2
   Add the gelatin to the hot juice and stir to melt and combine.
3. 3
   Strain the liquid into a bowl and place it over an ice bath.
4. 4
   Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream.
5. 5
   Pour this into soup plates or dessert bowls and chill.
6. 6
   If storing them overnight, cover them with plastic wrap.
7. 7
   To serve the mousse, remove the bowls from the refrigerator.
8. 8
   Peel and slice the bananas in half longways and dip their faces in coarse sugar and caramelize them under a broiler or with a blowtorch.
9. 9
   Place them on the mousse fanning them then tuck in a few half slices of kiwi.