Perfect Passion

Ingredients

For the Italian meringue • 2 tbsp. water • 6.3 oz. refined sugar • 3.5 oz. egg whites

For the passion fruit mousse • 6.5 oz. whipping cream • .7 oz. gelatin sheets, hydrated • 2.3 oz. passion fruit purée • 9.2 oz. Italian meringue

For the raspberry pastry • 2 eggs • .9 oz. sugar • .7 oz. raspberry purée • 3 oz. powdered sugar • 2.1 oz. ground almonds • .7 oz. all-purpose flour • 12 blueberries • 4 spearmint leaves

To serve • 24 raspberries • 4 scoops of ice-cream or sorbet • 6 strawberries • 1 kiwi

Directions

Italian meringue Cook sugar until water reaches 250 °F (120 °C). In the meantime, beat the egg whites halfway through. Add cooked sugar to the whites gradually, and let cool in the medium-speed mixer.

Passion fruit mousse Beat cream until it forms stiff peaks. Melt rehydrated gelatin and add to the warm passion fruit purée. Mix whipped cream with the pure gradually adding the Italian meringue. Fill a rectangular mold with the passion fruit mousse and add a couple of raspberries in the center. Cover with more mousse and freeze.

Raspberry pastry Preheat oven to 320 °F (160 °C). Beat eggs, purée raspberries, and refined sugar until getting a meringue consistency. Sift powdered sugar, powder almonds, and flour. Gently add dry ingredients to the meringue, folding them in. Extend on a greased tray and bake for 8 minutes approximately.

To serve Cut biscuit into rectangles a bit larger than the mousse mold. Take a biscuit rectangle, place mousse on top, and decorate with the fruit. Serve with ice-cream or sorbet on the side.

YIELD 4 servings

PREP TIME 1 hr. 30 mins.

BAKE TIME 45 minutes

DIFFICULTY expert