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• Soak the gelatine leaves in a bowl of cold water to soften. • Whisk the egg whites until stiff. • Mix the pulp of the passion fruit with the honey. • Cool the mixture in a saucepan. • Add the gelatin and melt it and let it cool. • Gently stir in the egg whites with a spatula. • Pour the preparation into individual verrines. • Keep in the refrigerator for at least 2 hours. • Enjoy the verrines sprinkled with a few chopped nuts.
The nutritionist's advice:
The egg whites make a dessert lighter. Honey replaces sugar in this recipe. It has the advantage of having a low glycemic index for diabetic patients.