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Passion fruit delice

Richard Phillips from Market Kitchen
Richard Phillips serves his triple-layered delice with passion fruit sorbet to add another contrast of textures

Passion fruit delice

Method

1. For the sponge base: preheat the oven to 200C/gas 6. Line a baking tray with greaseproof paper.

2. Whisk together the eggs and sugar until pale and thick. Fold in the flour. Spread the mixture out evenly onto the baking tray, about 1 ½cm thick. Bake in the oven until golden brown and spongy to the touch.

3. Turn the sponge out onto a rack to cool. Cut to fit into a round spring form cake tin and put it in the bottom.

4. For the mousse: whisk the egg yolks and 30g of the sugar together until pale and thick. Bring the milk to the boil, then pour over the egg yolk mixture, whisking. Return to the pan and cook over a gentle heat, stirring, until the custard is thick enough to coat the back of a spoon.

5. Remove from the heat and stir in the soaked gelatine leaves and passion fruit purée.

6. Beat together the egg whites and remaining 120g sugar to a stiff meringue. Fold this into the passion fruit mixture, then fold in the whipped cream. Spoon into the cake tin over the sponge base and leave to set in the fridge for 2 hours.

7. For the glaze: heat the passion fruit purée, pulp and sugar in a pan. Once hot, remove from the heat and stir in the gelatine leaves until they dissolve. Leave to cool before pouring over the delice to create a glaze. Leave to set in the fridge for a few hours.

8. To serve: remove the delice from the cake tin and cut into slices. Serve with a scoop of passion fruit sorbet.