Passion fruit bavarois on gluten-free cake

(serves 4)

For the passion fruit bavarois

• 1 passion fruit
• 2 gelatine leaves
• 1 teaspoon honey
• 300ml cream
• 2 egg yolks
• 50g sugar

Squeeze the passion fruit pips, take out all the juice and set aside. Boil the cream in a thick-based pan. Meanwhile mix the egg yolk and sugar until light. Pour the hot cream into the egg yolk mix and add the soaked gelatine leaves, whisk gently and allow to cool covered with clingfilm. Add the passion fruit juice and pour into a mould.

Leave to set in the fridge for at least six hours.

For the gluten-free chocolate cake

• 50g dark chocolate buttons
• 20g cocoa powder
• 20g cornflour
• 50g butter
• 40g caster sugar
• 4 eggs separated
• Pinch of salt
• One-fourth teaspoon cream of tartar

Melt the chocolate, sieve the cocoa and the cornflour. Whisk the butter until fluffy, add half the amount of the sugar and the egg yolks. Whisk the egg whites into a meringue with half the sugar, salt and cream of tartar. Add the cocoa powder and the cornflour into the butter mixture and fold the whipped egg whites into the mixture. Bake in a moderate oven in a bain-marie for 30 minutes. Cut to the desired shape when it cools down.

Pomegranate jelly

• 2 pomegranates
• 2 gelatine leaves

Squeeze the pomegranate pips to take out the juice. Soak the gelatin leaves in cold water. Heat the pomegranate juice but do not boil. Add the soaked gelatin leaves to the pomegranate jus and stir well until completely dissolved. Pour into a glass and allow to rest in a refrigerator.

Serve as per photo.