Ingredients

• 125g/4½oz caster sugar
• 110g/4fl oz water
• 10g/½oz glucose syrup
• 175g/6oz caster sugar
• 5 tbsp water
• 3 free-range egg whites
• 300ml/10fl oz passion fruit purée
• 100ml/3½fl oz sugar syrup (see above)
• 4½ gelatine leaves
• soaked in cold water for 15 minutes
• drained
• squeezed dry
• ½ vanilla pod
• 3 free-range egg yolks
• 25g/1oz caster sugar
• 25cm/10in ready-made sponge flan case
• 20ml/¾fl oz passion fruit liqueur
• 400ml/14fl oz double cream
• whipped until soft peaks form when the whisk is removed
• 100g/3½oz unsalted butter
• 100g/3½oz icing sugar
• 1 tbsp clear honey
• 3 free-range egg whites
• 100g/3½oz plain flour
• 50ml/2fl oz sugar syrup (see above)
• 50ml/2fl oz passion fruit purée
• 2 gelatine leaves
• soaked in cold water for 15 minutes
• drained
• 4 passion fruit
• 12g/½oz powdered milk

Directions

• For the sugar syrup
• place all the ingredients into a pan and slowly bring to the boil
• stirring occasionally with a wooden spoon.
• Boil for about 2-3 minutes
• skimming the surface if necessary. Pass the syrup through a fine sieve and leave until completely cold before using.
• For the Italian meringue
• place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F on a sugar thermometer.
• At this stage
• whisk the egg whites in the bowl of an electric mixer until firm peaks form when the whisk is removed.
• As soon as the sugar reaches 121C/250F
• remove the pan from the heat.
• Immediately resume whisking the egg whites - with the beater at its lowest speed
• pour in the melted sugar
• in a thin
• steady stream. CAUTION: Ensure the syrup is clear of the beaters
• as it could be splashed on your hands. Continue beating for about five minutes
• until the meringue is tepid.
• For the passionfruit delice
• blend the passion fruit pulp and the sugar syrup in a food processor until smooth. Strain the mixture through a fine sieve.
• Reserve four tablespoons of the passion fruit purée and place the rest into a pan. Add the milk powder and vanilla pod and bring to the boil.
• Whisk the egg yolks and sugar in a bowl until the mixture forms a ribbon when the whisk is removed.
• Pour half of the passion fruit mixture onto the egg mixture
• whisking continuously
• then pour this custard mixture back into the pan.
• Heat gently
• stirring continuously with a spatula
• until the custard is thick enough to coat the spatula. Do not allow it to boil.
• Remove the pan from the heat and stir in the drained gelatine leaves. Set aside to cool slightly.
• Discard the vanilla pod
• and then pass the custard through a conical sieve into a bowl and leave to cool
• stirring occasionally to prevent a skin forming.
• For the base of the delice
• place the sponge flan base onto a board or baking tray.
• Mix together 50ml/2fl oz of the cold sugar syrup and the reserved passion fruit purée and brush this mixture over the sponge.
• Place a 25cm/10in flan ring (6cm/2½in deep) onto the sponge and press down to cut out a circle
• leaving the sponge as the base of the flan ring.
• When the custard is lukewarm
• gently fold in half of the Italian meringue (the remaining meringue can be used in another recipe). Stir in the passion fruit liqueur
• and then fold in the whipped double cream. (You must now assemble the dessert immediately
• before the gelatine causes the mixture to set.)
• Fill the flan ring with the passion fruit custard mixture
• leaving a small gap at the top
• and carefully smooth the surface with a palette knife. Transfer to the freezer and chill for several hours.
• Preheat the oven to 200C/400F/Gas 6.
• For the tuiles
• beat the butter
• icing sugar and honey in a bowl until smooth.
• Gradually beat in the egg whites
• one at a time
• until well combined. Then carefully fold in the flour using a metal spoon.
• Take a piece of silicone or plastic and cut out long thin leaf shapes to create a stencil. Line a baking tray with baking parchment then place the stencil onto the tray. Using a palette knife
• spread a thin layer of the tuile mixture into the cut-out part of the stencil. Carefully remove the template and repeat with the remaining mixture.
• Place the tray into the oven and bake for 3-4 minutes
• or until pale golden-brown.
• For the glaze
• place the sugar syrup and the passion fruit pulp into a pan and heat gently
• then remove from the heat
• stir in the drained gelatine and set aside to cool. Once cool
• remove the delice from the freezer and spread the glaze over the top of the passion fruit filling. Transfer to the fridge to chill again before serving.
• To serve
• remove the flan ring by heating the outside of the ring with a blowtorch for a few seconds
• then slide the ring upwards
• rotating it slightly. Spoon the remaining passion fruit seeds into the centre of the delice. Place the tuiles upright around the edge of the delice to form a ring. Cut into slices to serve.