Delice Au Passion recipe

• 1 batch Joconde sponge (cooked in a swiss roll tin) or the base of one shop-bought flan case
• 120 g (4.2oz) egg whites
• 80 g (2.8oz) caster sugar
• 4 eggs
• 130 g (4.6oz) ground almonds
• 75 g (2.6oz) icing sugar
• 20 g (0.7oz) flour
• 20 g (0.7oz) cocoa powder
• 25 g (0.9oz) melted butter?
• 100 g (3.5oz) fresh orange juice
• 20 g (0.7oz) sugar
• 1 vanilla pod
• 2 leaves gelatine, softened in cold water
• 100 g (3.5oz) passion fruit puree
• 1 passion fruit, seeds only
• 125 g (4.4oz) passion fruit puree
• 3 leaves of gelatine
• 125 g (4.4oz) passion fruit flavoured yoghurt
• 50 ml (1.8fl oz) lime vodka
• 35 g (1.2oz) egg whites
• 35 g (1.2oz) sugar
• 250 g (8.8oz) whipping cream

1. If making the joconde, place the egg whites and sugar into a mixer and whisk till it holds strong peaks.
2. Then melt the butter in the microwave before adding later.
3. Whisk in the 4 eggs before folding in the almonds, sugar, flour and cocoa butter.
4. Once incorporated stir in the cooled melted butter.
5. Spread into a lined swiss roll tin and cook at 190 for 5-10 minutes or until springy to the touch and golden on top.
6. You could also make this in a 7" cake tin.
7. Leave to cool before cutting out and placing in the bottom of a prelined 8" cake ring.
8. To make the mousse begin by semi whipping the cream and then place in another bowl and leave in the fridge until needed.
9. Then soak the gelatine in water until softened.
10. Heat the passionfruit puree and add the softened gelatine to the hot puree.
11. Once the gelatine has dissolved, pour the hot liquid into a bowl and stir in the passion fruit yoghurt and juice.
12. Set aside whilst you whisk up the egg whites and sugar.
13. Whisk the egg whites and sugar until it forms hard peaks and glossy.
14. Then you are ready to fold all the ingredients together.
15. Begin by adding a little meringue to the yoghurt and puree mix and beating.
16. Then fold the remaining meringue in very carefully not to knock all the air out.
17. Repeat with the cream, slowly folding it in.
18. Once all incorporated pour on top of the sponge leaving a small gap at the top of the tin to set the jelly.
19. Place the tin filled with mousse into the fridge to fully set.
20. Then make the jelly.
21. Place the orange juice, sugar, vanilla pod (split) into a pan and slowly bring to the boil.
22. Remove from the heat and stir in the gelatine until dissolved.
23. Pour over the passion fruit puree and seeds and leave to cool slightly.
24. Once the mousse has set, pour the cooled jelly mixture onto the mousse.
25. Place this back into the fridge and leave to set completely before remove from the tin and enjoying this tangy dessert.
26. For a variation you could add pomegranate seeds to the jelly which would add a lovely colour to the finish.

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Taken from www.lovefood.com/guide/recipes/22705/delice-au-passion-recipe (may not work)