This is my recreation of one of Andre’s mainstays, which everyone loved. Sometimes it’s possible to find large passion fruit - similar to the ones we had in Peru - if so, you will only need 4 or 5 of them.
Put the honey and lemon juice in a small saucepan and heat gently until the honey has melted. Remove from the heat, sprinkle in the gelatine and stir well until it has dissolved completely; if there are still lumps you can put the pan back over a very low heat but the mixture must not bubble. Set aside.
Put the egg yolks into a heatproof bowl that fits over a saucepan, or use a double boiler if you have one. Add the honey, lemon and gelatine mixture to the egg yolks and mix thoroughly, using a wooden spoon. Half-fill the saucepan with water and bring just to the boil over a high heat, then lower the heat. Set the bowl over the pan (making sure it isn’t in direct contact with the water) and stir the mixture constantly for about 5 minutes until thickened slightly. Remove the bowl from the heat.
Place a sieve over the bowl. Cut open 5 passion fruit and, using a sharp teaspoon, scoop out the flesh into the sieve. Rub the flesh in the sieve with a small wooden spoon to extract as much juice as possible - only the seeds should remain. Lift off the sieve (don’t throw away the seeds) and stir the sieved passion fruit flesh and juice into the egg yolk mixture. Finally, scoop out the flesh and seeds of the remaining passion fruit into the mixture and stir well. Pour into a larger bow, and leave to cool slightly.
In a clean bowl, whisk the egg whites with the salt until they hold soft peaks. Using a meta, spoon, gently but thoroughly fold the whisked egg whites into the passion fruit mixture. Pour into a pretty glass serving bowl or individual bowls. Scatter a few of the sieved passion fruit seeds on top and place in the fridge. The ‘snow’ will be set in about 2 hours.
© 2010 Josceline Dimbleby. All rights reserved.