Passionfruit Mousse

Dissolve the cornstarch in the water. In a blender, purée the frozen raspberries with their syrup. Strain the purée through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring. Boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.

Cut the passionfruit in half over a sieve set over a bowl to catch any juices. Scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice. (You can also use a prepackaged product from Goya that is passion fruit juice—in a can! It’s great stuff and works if you’re really dying for some passionfruit goodness and can’t find them.)

In a small saucepan, sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely. Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved. In a metal bowl, combine well the gelatin mixture, the reserved passionfruit juice, and the food coloring.

In a bowl, beat the cream until it holds soft peaks and reserve it. Chill the passionfruit mixture and set it in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white; fold in the reserved whipped cream. Spoon the passionfruit mousse and the raspberry into four martini glasses and swirl the mixture decoratively. Then chill them overnight, and garnish with fresh raspberries, sliced strawberries, blueberries. Whatever floats your boat.

Alternative: you can also make a little almond sponge cake and arrange this like tiramisu. There are a million different ways to fancy this one up. Get creative! AND the mousse recipe works with many different fruits.