Passion fruit 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 a 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.