passion fruit mousse

33g leaf gelatine
8 egg yolks
300g sugar
1000g passion fruit puree
575g creme fraiche
575g heavy cream

Soak gelatine in cold water. In a pot, bring the sugar with a little water to a boil. Cook to soft ball stage., washing the sides. Place the yolks in a mixer, and while whipping, drizzle suagr down the side into the yolks. Continue whipping until tripled in volume and cool.
Whip creme fraiche and heavy cream to soft peaks. Add puree to yolk mixture. Melt gelatin and add to yolk/passion mixture. Fold creme fraiche/cream mixture in. Pour into molds or glasses.

notes: this mousse will stand/hold it’s shape when molded into a cylinder shape.