Passionfruit, which is native to southern Brazil, Paraguay and Northern Argentina, adds a fresh acidity to dessert dishes like this passionfruit mirror. Photo / Ian Jones
Makes 23cm-square tin.
For the base and mousse:
1 cup malt biscuit crumbs
1/2 cup butter, melted
4 egg yolks
150g castor sugar
250ml passionfruit juice, heated
3 gelatine leaves, soaked in cold water until limp
300ml whipped cream
50ml passionfruit liqueur or wine
For the jelly:
200ml simple syrup (boil equal parts sugar to water
in a saucepan for four minutes, then cool)
2 gelatine leaves, soaked in cold water until limp
100ml passionfruit juice
For the base and mousse, line a baking tray with non-stick paper, cutting in at the corners.
In a food processor, blitz the butter into the malt biscuits and, using a coffee tamper, pat down the base and refrigerate.
In a mixing bowl over a double boiler, whisk the egg yolks and sugar until think and glossy. Dissolve the squeezed gelatine in the passionfruit syrup, then add the liqueur.
Fold in the egg mixture, then chill the mixture before folding in the cream.
Pour over the base and set in the refrigerator until firm (this will take at least three hours).
For the jelly, warm the simple syrup, add the squeezed gelatine and stir to dissolve.
Stir in the passionfruit juice and chill.
Pour into a jug, then pour the glaze over the mousse and set in the refrigerator.
Remove the slab from the tin, cut into squares with a hot knife and serve with extra passionfruit pulp.
