1. MOUSE - Strain pulp of the 6 passion fruits through a sieve over a bowl or jug; return 2 teaspoons of the seeds to juice and discard remaining seeds. 2. Sprinkle gelatin over 2 tablespoons boiling water in a small heatproof bowl and stir until complete dissolved and cool for 5 minutes. 3. Using an electric mixer, beat egg yolks and sugar in a small bowl on medium for 3 to 5 minutes or until pale and then stir in passion fruit, then gelatin mix and then fold in whipped cream IN 2 BATCHES. 4. Spoon mix into 4 x 1 cup serving glasses and cover with plastic food wrap and chill for 4 hours or until set. 5. Top mousse with extra passion fruit pulp and serve with sugared pastry roll. 6. SUGARED PASTRY ROLLS - Preheat oven to 180C (160C fan forced). 7. Line a small baking tray with baking paper. 8. Brush 1 sheet pastry with a little butter. 9. Top with second sheet; brush with remaining butter. 10. Sift 1 1/2 tablespoons sugar over pastry and firmly roll up pastry from long side and then cut into 4 pieces and place on prepared tray. 11. Bake for 8 - 10 minutes or until lightly browned. 12. Cool and dust with extra icing sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
