300ml/10fl oz passion fruit ±è³Ü°ùé±ð
20ml/¾fl oz passion fruit liqueur
50ml/2fl oz passion fruit ±è³Ü°ùé±ð
4 passion fruit
100²µ/3½´Ç³ú plain flour
125²µ/4½´Ç³ú caster sugar
175g/6oz caster sugar
25g/1oz caster sugar
4½ gelatine leaves, soaked in cold water for 15 minutes, drained, squeezed dry
2 gelatine leaves, soaked in cold water for 15 minutes, drained
10²µ/½´Ç³ú glucose syrup
1 tbsp clear honey
100²µ/3½´Ç³ú icing sugar
100ml/3½fl oz sugar syrup (see above)
50ml/2fl oz sugar syrup (see above)
½ vanilla pod
100²µ/3½´Ç³ú unsalted butter
400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed
3 free-range egg whites
3 free-range egg yolks