Whisk the egg whites with a stand mixer on high speed until they are forming firm peaks. Also, whisk the heavy cream until it’s whipped cream and save for later.

In a pot pour the passion fruit pulp and the water and take it to the stove over medium heat for a couple minutes. Strain the juice and save the seeds for later.

Pour the passion fruit juice back to the pot and add 1 cup of sugar and the juice of the lemon. Boil until it starts to form a syrup, about 10 minutes.

Pour slowly the syrup into the egg whites and keep mixing.

With a spatula --- we want to avoid losing air --- incorporate the whipped cream and the gelatine sheets dissolved with a few tbsp of hot water.

Pour the mousse into the molds or cups. Take to the fridge for 3 hours at least before serving it.

In a small pot mix the passion fruit seeds and 4 tbsp of sugar. Make a thick syrup and take it to the fridge. Use it to garnish the mousse.