PASSION FRUIT & CHAMPAGNE MOUSSE

This is a fabulous cheat’s dessert using a shop-bought smoothie. When buying passion fruit, make sure they’re ripe with wrinkly skin.

Serves 4

For the mousse

● 5 sheets of gelatine

● 450ml (16fl oz) mango and passion fruit shopbought smoothie

● 100ml (3½fl oz) champagne

● 200ml (7fl oz) double cream, whipped

For the glaze

● 1 sheet gelatine

● 2 passion fruit – pulp, seeds and juice

100ml (3½oz) passion fruit juice

To make the mousse, soak the gelatine in cold water for 5 minutes. Heat half the smoothie in a pan until hot. Squeeze out excess water from the gelatine and whisk into the hot smoothie. Remove from the heat. Add the remaining cold smoothie and champagne, then fold in the cream. Spoon into glasses, leaving a gap at the top for

the glaze. Chill for 1-2 hours.

To make the glaze, soak the gelatine sheet in cold water for 5 minutes. Cut the passion fruit in half and scoop out the flesh, including the seeds and any juice.

Meanwhile, heat half the passion fruit juice in a pan until hot. Squeeze out the excess water from the gelatine and whisk into the hot juice. Remove from the heat and add the rest of the juice. Stir in the passion fruit pulp, seeds and any juice. Spoon over the set mousse and chill for a further hour or until ready to serve.