Soak the gelatin in cold water. Stir the white wine with the egg yolks and cornstarch until smooth. Bring the passion fruit juice and sugar to the boil, add the stirred white wine and bring to the boil again briefly. Liquefy the soaked gelatine in the hot liquid and cool the mixture. Finally, carefully stir in the whipped cream.
Pour the mousse into a glass or baking dish and set in the refrigerator.
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