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- 20:00 - The Hairy Bakers' Christmas Special - The Hairy Bakers' Christmas Special
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- Prep time:
- 1 hr, plus 3-4 hrs to set
- Cook time:
- 20 min
For a dramatic dinner party dessert, David Massey conjures up a cheffy-style dessert to impress friends and family
Method1. For the sponge, pre-heat the oven to 200C/gas 6. Whisk the egg whites until stiff and add the sugar. Continue to whisk for 4-5 minutes, until the meringue is glossy. Stir in the yolks and fold in the flour.
2. Spread the sponge mixture into a roughly circular shape on a large, lightly greased baking tray with sides. It should be about 5mm thick - you might need an extra baking tray. Bake in the oven for about 8-10 minutes, until golden and firm to the touch. Turn out onto a cooling rack and leave to cool.
3. For the mousse, place the passion fruit puree, milk and sugar in a saucepan and bring to the boil. Pour this hot liquid over the beaten egg yolks, stir well, and return to the pan. Stir over a low flame until the mixture coats the back of the spoon. Remove the pan from the heat.
4. Drain the gelatine sheets from their soaking water and add the softened sheets to the hot passion fruit mixture. Stir until the gelatine has dissolved and leave on one side to cool.
5. Whip the cream until lightly thickened, and fold into the mousse mixture. Whisk the egg white until it resembles soft peaks and fold into the same mixture.
6. Cut the sponge into a circle, large enough to fit the bottom of a 23cm spring bottomed cake tin. Spoon the mousse over the sponge, and chill in a refrigerator for 3-4 hours, until set.
7. For the glaze, dissolve the sugar in the water and simmer for 1-2 minutes. Measure 25ml of the warm syrup into a saucepan, and add the passion fruit puree. Bring to a simmer, remove the pan from the heat, and add the drained gelatine sheets.
8. Leave the glaze on one side to cool slightly. With a teaspoon, scoop out the pulp from the passion fruit and add to the glaze. Pour this cooled glaze over the mousse, and chill until set.
9. Carefully release the mousse from its tin (you can use a gas blow torch for this - take care not to overdo it though, or the mousse could melt!) Serve in wedges, decorated with mint and accompanied with extra whipped cream.
For the sponge
- 4 egg whites
- 100 g caster sugar
- 4 egg yolks
- 100 g plain flour
For the mousse
- 200 ml passion fruit purée
- 40 ml milk
- 40 g caster sugar
- 4 egg yolks, beaten
- 3 sheets leaf gelatine, soaked in cold water to cover
- 300 ml whipping cream
- 1 egg white
For the glaze
- 25 g sugar
- 50 ml water
- 50 ml passion fruit purée
- 2 sheets leaf gelatine, soaked in water to cover
- 1 passion fruit