Time:2 hours +Serves:about 12
So many atrocities of this classic (aka the snot block) are out there. Stay safe and make your own – you will be rewarded with a thing of beauty.
The key is to ditch the cornflour that so many recipes call for. It’s like eating the inside of your primary school tidy tray with a mouthfeel of chalk and clag glue.
You need egg yolks, gelatin, a whisk and a little elbow grease. And you must caramelise your puff pastry first − this is of dire importance to add the requisite textural contrast to the centre.
Note: If you have four flat baking trays, you can bake both pastry pieces at once, just swap oven shelves midway through cooking so they colour evenly.
You can gussy up the passionfruit drizzle any way you like. I scattered elderflowers over the top, but you could also strew finely sliced makrut lime leaves – different in flavour, but equally delightful.