passionfruit mirror by paul jobin and herald on sunday

http://www.pauljobin.co.nz

• By foodie User aspiring chef
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Dessert
• Serves: makes 23cm square tin

Ingredients

base and mousse ~

1cup Malt biscuit crumbs
½cup 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

jelly ~

200ml Simple syrup (mojito recipe)
2 Gelatine leaves, soaked in cold water until limp
100ml Passionfruit juice

Method

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 down mixture before folding in the cream
Pour over the base and set in the refrigerator until firm ( at least 3 hours)

jelly ~

Warm the simple syrup, add the squeezed gelatine and stir to dissolve
Stir in the passionfruit juice and chill down. Place into a jug
Pour the glaze over the mousse and set in the refrigerator
Remove the slab from the tin, with a hot knife cut into squares and serve with extra passionfruit pulp