For the mousse
12fl oz passion fruit pulp
½ vanilla pod
3½fl oz milk
10 egg yolks
2½oz caster sugar
4 gelatine leaves soaked in 3fl oz passion purée
24fl oz double cream
1lb good-quality chocolate couverture
For the Italian meringue 3fl oz water
6 egg whites
For the fruits 4 kiwi fruit
18 Cape gooseberries
10 passion fruits
18 strings red currants
2pt passion fruit purée
To make the mousse bring to the boil passion fruit pulp vanilla pod and milk. Remove from heat.
Whisk egg yolks and sugar to ribbon consistency. Add passion mix andcook over a bain-marie.
Add gelatine strain. Leave to cool.
Whip cream to ribbon consistency.
Make Italian meringue by mixing together water sugar and glucose.
Whisk with egg whites until creamy. Only half the mixture is required for this recipe.
Mix passion pulp cream and half amount of Italian meringue. Place in5fl oz moulds.
Cut fruit into desired sizes.
For caramel cages
Boil together until it is caramel. Cool a little. Using a teaspoon run caramel over the back of a lightly oiled ladle to form cages.
For chocolate butterflies melt chocolate and pipe chocolate butterflies on to silicone paper. Fix to cage with a little chocolate.
Turn mousse out into centre of plate. Dot fruit around perimeter. Drizzle passion pulp around.
Put caramel cage over mousse. Dust with icing sugar.