Name: Passionfruit mousse with sugared pastry rolls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 6 passionfruit, plus 1 extra, for serving; 1 1/2 teaspoon powered gelatine; 3 egg yolks; 1/2 cup caster sugar; 1 cup cream, whipped; Sugared pastry rolls; 2 sheets filo pastry; 2 teaspoon butter, melted; 1 1/2 tablespoon icing sugar, plus 1 teaspoon extra, to serve

Ingredients

6 passionfruit, plus 1 extra, for serving

1 1/2 teaspoon powered gelatine

3 egg yolks

1/2 cup caster sugar

1 cup cream, whipped

Sugared pastry rolls

2 sheets filo pastry

2 teaspoon butter, melted

1 1/2 tablespoon icing sugar, plus 1 teaspoon extra, to serve

Method

Passionfruit mousse with sugared pastry rolls

1.Strain pulp of 6 passionfruit through a sieve over a bowl or jug. Return 2 teaspoons of the seeds to juice. Discard remaining seeds.

2.Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof bowl; stir until completely dissolved. Cool for 5 minutes.

3.Using an electric mixer, beat egg yolks and sugar in a small bowl on medium, for 3-5 minutes or until pale. Stir in passionfruit, then gelatine mixture. Fold in whipped cream, in 2 batches. Spoon mixture into 4 x 1-cup serving glasses. Cover with plastic food wrap; chill tor 4 hours or until set.

4.Top mousse with extra passionfruit pulp. Serve with sugared pastry rolls (recipe below).

Sugared pastry rolls

5.Preheat oven to 180°C/160°C fan-forced. Line a small baking tray with baking paper. Brush 1 sheet pastry with a little butter. Top with second sheet; brush with remaining butter.

6.Sift 11/2 tablespoons icing sugar over pastry. Firmly roll up pastry from long side. Cut into 4 pieces. Place on prepared tray. Bake for 8-10 minutes or until lightly browned. Cool. Dust with extra icing sugar. Serve with passionfruit mousse.

Scoop passionfruit pulp over a bowl to catch all the juice.
Note

Woman's Weekly Food

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Ingredients

Method

Passionfruit mousse with sugared pastry rolls

Sugared pastry rolls

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