Passionfruit and Champagne Delice
This Passionfruit and Champagne Delice is a three layer dessert consisting of mousse, sponge and jelly. James has cheated a bit with this and is using shop bought sponge for a super speedy sweet treat!
Ingredients
- 1 Madeira cake or a sponge flan thinly sliced
- 900ml mango and passionfruit smoothie
- 400ml double cream
- 200ml champagne
- 10 sheets gelatine
Glaze
- 300ml passion fruit juice
- 3 sheets gelatine
- 3 passion fruit
Method
Place the cake all over the base of a 28cm cake ring, press down. Heat ½ the smoothie mix in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water then whisk into the hot smoothie mix.
Add the cold smoothie mix then fold in the whipped cream and champagne.
Spoon over the sponge then chill for 4 hours. Heat ½ the passion fruit juice in a pan soak the gelatine in cold water for 5 minutes. Squeeze out the excess water and whisk into the juice.
Add the rest of the juice and passionfruit and whisk, spoon over the set delice and chill for 1 hour.
Remove from the tin by heating the edges with a blow torch.
Ingredients
- 1 Madeira cake or a sponge flan thinly sliced
- 900ml mango and passionfruit smoothie
- 400ml double cream
- 200ml champagne
- 10 sheets gelatine
Glaze
- 300ml passion fruit juice
- 3 sheets gelatine
- 3 passion fruit
Method
Place the cake all over the base of a 28cm cake ring, press down. Heat ½ the smoothie mix in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water then whisk into the hot smoothie mix.
Add the cold smoothie mix then fold in the whipped cream and champagne.
Spoon over the sponge then chill for 4 hours. Heat ½ the passion fruit juice in a pan soak the gelatine in cold water for 5 minutes. Squeeze out the excess water and whisk into the juice.
Add the rest of the juice and passionfruit and whisk, spoon over the set delice and chill for 1 hour.
Remove from the tin by heating the edges with a blow torch.
