Passion Fruit Mousse With Filo Pastries

1. 1

   For the mousse, strain pulp of 6 passion fruits through a sieve over a bowl. Return 2 tsp of seeds to juice. Sprinkle gelatin over 2 tbsp boiling water in a small heatproof bowl and stir until completely dissolved. Cool 5 mins. Using an electric mixer, beat egg yolks and sugar in a small bowl on medium, for 3-5 mins or until pale. Stir in passion fruit juice, then gelatin mixture. Fold in whipped cream, in 2 batches. Spoon mixture into 4 x 1-cup serving dishes. Cover with plastic wrap and chill 4 hours or until set.

2. 2

   Meanwhile, for the pastry rolls, preheat oven to 375u00b0F. Line a small baking sheet with parchment paper. Brush 1 sheet filo with a little butter. Top with second sheet then brush with remaining butter. Sift 1 1/2 tbsp powdered sugar over pastry. Firmly roll pastry from long side. Cut into 4 pieces. Place on prepared baking sheet and bake 8-10 mins or until lightly browned. Cool. Dust with extra powdered sugar. Top mousse with pulp of remaining passion fruit and serve with pastry rolls.

* Per serving · 4 servings · Values may vary.