For the ice cream, place the vanilla ice cream in a mixing bowl and allow to soften slightly at room temperature. Stir in the rosewater and Turkish delight and then spoon into a plastic container. Cover and return to the freezer until required.
For the sponge base, preheat the oven to 200C/390F/Gas 6. Line a baking tray with greaseproof paper. With an electric whisk, whisk together the eggs and sugar until pale and fluffy. Fold in the flour and then pour into the lined baking tray. Spread the mixture out evenly using a spatula and bake for 20 minutes, or until golden-brown.
Remove the sponge from the oven, turn out onto a wire rack and allow to cool completely. Once cool, trim the sponge and use it to line the bottom of a rectangular cake tin.
For the mousse, whisk the egg yolks with two tablespoons of the sugar in a large bowl until pale and fluffy. In a non-stick pan, bring the milk to the boil and then pour the milk over the egg yolk mixture, whisking continuously. Return the mixture to the pan and cook over a gentle heat until it starts to thicken, stirring continuously. The mixture is ready when it easily coats the back of a wooden spoon.
Remove the custard from the heat, squeeze the excess water out of the gelatine leaves and whisk the gelatine in. Whisk in the passion fruit purée and then allow to cool completely.
Beat the egg whites in a large clean mixing bowl using an electric hand whisk until the mixture stands up in stiff peaks when the blades are lifted.
Add the remaining caster sugar, a spoonful at a time. Continue beating for 3-4 seconds between each addition. When the mixture is thick and glossy, fold the whisked egg whites into the reserved passion fruit custard mixture with a metal spoon and then fold in the double cream. Pour the mixture into the lined cake tin and refrigerate for at least two hours, or until set.
For the glaze, heat the passion fruit purée, passion fruit pulp and sugar until the sugar has dissolved completely. Remove from the heat and, while still hot, whisk in the soaked gelatine.
Allow to cool completely then pour the glaze on top of the mousse. Refrigerate until set completely.
To serve, cut a rectangular slice of the mousse and serve with a scoop of the Turkish delight ice cream.
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Eric Knowles and Kate Bliss head across the English Channel to Paris.
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