Passion Fruit Mousse Cake

For the passion fruit mousse

- Put the cream in a clean bowl and whisk until smooth, then chill in the fridge for about 10 minutes before taking it out and whipping it until fluffy.

- Only whip the cream until soft; if you whip it too stiff, it can turn runny and split easily when mixed with the passion fruit.

- Cut the passion fruit in half, scoop out the pulp with a spoon and press it through a sieve to get the juice. Add white sugar to the juice and stir well.

- Soak the gelatine in a bowl of water until soft, then discard that water and add a little fresh water to the softened gelatine. Heat it in the microwave until it melts.

- When the gelatine has cooled, add it to the passion fruit juice and stir well. Pour the passion fruit and gelatine mixture into the bowl of whipped cream. Fold everything together, pour into a mould and refrigerate for about 3 hours.

For the mirror glaze

Pour the passion fruit juice into a bowl and add 80 grams of sugar. Stir until the sugar has completely dissolved. Soak 10 grams of gelatine and, as before, add a little water and melt it in the microwave. Then pour it into the passion fruit juice, stir well and leave to cool completely.

- Take the cake out of the fridge, pour the glaze over the top, return it to the fridge for 30 minutes, then take it out and sprinkle with passion fruit seeds.

- Enjoy the cake. You can decorate it with strawberries and kiwi to make it even prettier.