White chocolate mousse

1. In a double boiler, melt 100 g white chocolate into pieces with 12.5 cl skim milk. Leave to cool.

2.  In a bowl, mix 2 teaspoons of gelatin powder with 6 cl of boiling water until dissolved. Add the gelatine to the chocolate and stir with a wooden spoon.

3. In a bowl, gently mix the chocolate mixture and gradually 400 g of cottage cheese or low-fat vanilla yogurt. Add 3 tablespoons of passion fruit pulp.

4.  Beat 3 egg whites until stiff peaks. Then fold gently to the chocolate mixture. Transfer the mousse into 8 cups or glasses and refrigerate at least 3 hours. Before serving, sprinkle with icing sugar.

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