Passionfruit délice

Passionfruit délice


The recipe for blackcurrant délice in my last desserts book went down a storm, so I decided to include a délice in this one too. Passionfruit goes really well with the light texture of a délice. To achieve this lightness, you need to use the right amount of gelatine – just enough to set the mixture, so it remains delicate rather than solid – and line the cake tin with a very thin layer of sponge.


Quantity Ingredient
750ml ready-made mango and passionfruit smoothie
4 eggs, separated
350g caster sugar
4 1/2 gelatine leaves, soaked in cold water for 5 minutes
60ml water
1 ready-made sponge cake or flan case
300ml double cream

For the topping

Quantity Ingredient
100ml Stock syrup
75ml passionfruit cordial
2 1/2 gelatine leaves, soaked in cold water for 5 minutes
1 passionfruit, seeds and juiced

To decorate

Quantity Ingredient
mixed berries
meringue shards
cape gooseberries
lemon verbena leaves
shredded coconut


  1. Place the smoothie in a saucepan and heat until simmering, then cook over a low heat until reduced by about one-third and thickened slightly. Pass through a sieve, reserving the pulp as well as the liquid – you should end up with about 400ml smoothie.
  2. In a bowl, whisk the yolks and 110g of the sugar together until very pale and thickened then pour in the warm smoothie, whisking all the time. Return to the saucepan then bring to a simmer, whisking again until just thickened. Ideally, you want the custard to reach 80°C to cook the eggs fully.
  3. Remove from the heat then add the soaked, squeezed gelatine and whisk to combine until the gelatine has dissolved. Pass through a fine sieve into a clean bowl then set aside to cool.
  4. Place the remaining 240g sugar and the water in a saucepan and bring to a simmer. Cook until the syrup reaches 121°C. While the syrup simmers, whisk the egg whites in a large bowl. Make sure your bowl and whisk are very clean, free of grease and completely dry. Whisk until foamy then pour the syrup into the egg whites, whilst continuing to whisk, until a firm meringue is formed. Continue to whisk on full speed until the meringue has thickened and cooled.
  5. Cut a round from the sponge using a 20cm cake tin as a template, then cut in half horizontally (use the other half for crumbs). Place in the bottom of the cake tin and brush with some pulp from the smoothie.
  6. When the smoothie mix and meringue are cool, whip the cream to soft peaks. Fold the meringue into the smoothie mixture. When it’s fully incorporated, fold in the cream. Spoon into the tin, leaving a 5mm gap at the top. Place in the fridge to set for 2 hours.
  7. Heat the syrup and cordial together in a saucepan until hot, then add the soaked, squeezed gelatine and warm through until dissolved. Add the passionfruit and stir through, then set aside to cool. Remove the mousse from the fridge and carefully pour the passionfruit sauce over the top, filling to the top of the tin. Return to the fridge for 30 minutes to set. Decorate with berries, meringue shards, figs, cape gooseberries, lemon verbena and coconut, if liked.
James Martin
Saturday Kitchen
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