Passionfruit Mousse


  • 1/2 cup passionfruit pulp 
  • 55g castor sugar 
  • 2 egg yolks 
  • 75g unsalted butter 
  • 300ml whipped cream


Place the first four ingredients (except the whipped cream) in a glass heat-proof bowl over a pan of simmering water.

Stir until well combined and thickened enough to coat the back of spoon.

Do not boil.

Cool to room temperature, then cover with cling wrap and refrigerate for several hours.

Whip cream until soft peaks form and fold into passionfruit mixture in two batches. Serve in decorative glasses and top with fresh passionfruit.