Passion Fruit Mousse With Sugared Pastry Rolls

Step 1: MOUSSE - Strain pulp of the 6 passion fruits through a sieve over a bowl or jug; return 2 teaspoons of the seeds to juice and discard remaining seeds.

Step 2: Sprinkle gelatin over 2 tablespoons boiling water in a small heatproof bowl and stir until complete dissolved and cool for 5 minutes.

Step 3: Using an electric mixer, beat egg yolks and sugar in a small bowl on medium for 3 to 5 minutes or until pale and then stir in passion fruit, then gelatin mix and then fold in whipped cream IN 2 BATCHES.

Step 4: Spoon mix into 4 x 1 cup serving glasses and cover with plastic food wrap and chill for 4 hours or until set.

Step 5: Top mousse with extra passion fruit pulp and serve with sugared pastry roll.

Step 6: SUGARED PASTRY ROLLS - Preheat oven to 180C (160C fan forced).

Step 7: Line a small baking tray with baking paper.

Step 8: Brush 1 sheet pastry with a little butter.

Step 9: Top with second sheet; brush with remaining butter.

Step 10: Sift 1 1/2 tablespoons sugar over pastry and firmly roll up pastry from long side and then cut into 4 pieces and place on prepared tray.

Step 11: Bake for 8 - 10 minutes or until lightly browned.

Step 12: Cool and dust with extra icing sugar.