Showstopper for your Taste Buds, Passion Fruit Delice from Patisserie at Home

With Patisserie at Home (Ryland Peters & Small, April 2013) by Heston Blumenthal alumni, UK pastry chef Will Torrent, you are in happy land of choux a la creme, babas au rhum, mille feuilles and other luscious classic desserts, not to forget madeleines and macarons.

Search is over if you are looking for a showstopper and palate pleaser for your next dinner party with this first excerpt from 'Patisserie at Home'.

Passionfruit Délice

This is a sure showstopper, not only for its appearance, but also for your taste buds. Passionfruit is one of my favourite flavours as it works amazingly well with other ingredients but also stands well on its own. This is a celebration of passionfruit, great for special occasions, but you could make small versions for individual indulgent moments! 

20-cm/8-in. storebought flan base

Passionfruit mousse

3 leaves of gelatine

250 ml/1 cup whipping cream

125 ml/1⁄2 cup passionfruit purée

125 g/1⁄2 cup passionfruit yogurt

3 tablespoons lime vodka

1 large egg white

21⁄2 tablespoons caster/superfine sugar

Passionfruit jelly

2 leaves of gelatine

100 ml/1⁄3 cup fresh orange juice

11⁄2 tablespoons sugar

1 vanilla bean, split

100 ml/1⁄2 cup passionfruit purée

seeds of 1 passionfruit

Swiss/jelly roll pan, lined with greaseproof paper

deep, 20-cm/8-in. round springform cake pan


Serves 6–8

Start the recipe the day before you want to serve the cake.

Put the flan base inside the cake pan and set aside.

For the passionfruit mousse

Put the gelatine in a bowl of cold water to soften; put the cream in a bowl and beat until soft peaks start to form, then refrigerate.

Put the passionfruit purée in a small saucepan over low heat until hot. Add the softened gelatine, squeezed of excess water, and stir until it has dissolved. Transfer to a mixing bowl and stir in the yogurt and vodka.

Put the egg white in a stand mixer or in a bowl using an electric whisk and whisk until it forms soft peaks. Add the sugar and continue to whisk until well incorporated and glossy.

Now line up all 3 bowls. Add a little meringue to the yogurt mixture and beat in with a spatula or balloon whisk. Fold in the remaining meringue very gently so as not to knock all the air out. Fold in the whipped cream in the same way.

Allow to cool completely, then spoon into the cake pan on top of the flan base, leaving a little gap at the top for the jelly. Refrigerate overnight.

For the passionfruit jelly

The next day, put the gelatine in a bowl of cold water to soften.

Put the orange juice, sugar and vanilla bean in a saucepan over low heat and bring to the boil. Remove from the heat, add the softened gelatine, squeezed of excess water, and stir until it has dissolved. Transfer to a mixing bowl and stir in the passionfruit purée and seeds. Allow to cool slightly.

Pour the cooled jelly on top of the frozen mousse in the cake pan. Allow to set in the fridge for about 2 hours before releasing the cake from the pan and enjoying this tangy dessert. Cut into slices using a hot, sharp knife.


Add pomegranate seeds to the jelly for an extra splash of colour.

(* Recipe from 'Patisserie at Home' by Will Torrent- Ryland Peters & Small, April 2013- photography by Jonathan Gregson-all rights reserved)

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