Directions Preparation:15min › Extra time:1hour chilling › Ready in:1hour15min
Put the jelly crystals into a bowl, add the boiling water and stir until the jelly crystals have dissolved. Pour into a shallow metal container and refrigerate until the jelly starts to set around the edges.
Transfer the jelly to a bowl, add the yoghurt and 175ml of the passionfruit pulp and beat for 5 minutes or until creamy.
Spoon the mousse into 4 x 1 cup capacity ramekins, cover with plastic wrap and chill until set. Serve with the remaining passionfruit pulp.