Passion fruit, cherry and amaretti

(For 4 portions)

Passion fruit mousse:

• 6 passion fruits
• 4 egg yolks
• 225ml double cream
• 3 tbsp water
• 100gr caster sugar
• 3 small gelatine leaves

Cherry jelly and finishing touch:

• ¼ punnet Adji Cress
• ½ punnet Atsina Cress
• 1 small tin of pitted cherries in juice
• 2 small gelatine leaves
• 1 passion fruit
• 4 amaretti biscuits

Passion fruit mousse:

• Soak the gelatine leaves in cold clear water. 
• Cut the passion fruits in half and place the flesh of the fruits into a fine sieve. 
• Press the flesh down with the back of a spoon to squeeze the juice out. 
• Discard the seeds. 
• Using a mixing bowl, whisk together the sugar and the egg yolk until you reach a pale and semi thick consistency. 
• Pour the egg mix into a saucepan with the water and the passion fruit juice. 
• Bring to simmer, gently whisking constantly until boiling. 
• Squeeze out the water from the gelatine leaves and whisk them into the egg and passion fruit mix. 
• Once cooked, pour the mix into a mixing bowl and let cool for 15 to 20 minutes. 
• Once cool but not cold, whip the double cream and fold gently into the passion fruit mix. 
• Pipe the passion fruit mousse at the bottom of each glass and reserve in the cooler until set. 

Cherry jelly and finishing touch:

• Cut and deseed the passion fruit. 
• Soak the gelatine leaves in cold water. 
• Drain the small tin of cherries into a fine sieve. 
• Keep 250ml of cherry juice and cut 125 of cherries in half. 
• Bring the 250ml of juice to simmer, squeeze out the water from the gelatine and whisk them in the simmering juice. 
• Transfer into a mixing bowl and let cool down. 
• Take out the passion fruit mousse from the cooler and arrange the half cherries face down on top of the mousse in the glass. 
• Pour the cool cherry juice gently on top of the mousse and put back in the cooler until set. 
• Place the amaretti biscuit at the middle of each glass with one spoon of passion fruit on top. 
• Finish with the Adji Cress and Atsina Cress and serve. 

Recipe: Franck Pontais