Granadilla jelly shortbread sandwich

For the pastry, cream the butter and add the icing sugar. Mix in the egg yolk and vanilla extract, then sift in the flour. Mix to a dough, wrap in plastic wrap and chill in the fridge for about 2 hours.

For the jelly, bring the granadilla juice and sugar syrup to a boil, then stir in the gelatine leaves. Pass the mixture through a sieve and pour into a container. Let it cool, then refrigerate until set.

For the mousse, heat the milk to a simmer in a saucepan.

Whisk the egg yolks and sugar together in a heatproof bowl, then add the granadilla juice. Whisk in the warm milk.

Bring a pot of water to a slow simmer, place the bowl over it and stir until the mixture thickens. Stir in the gelatine leaves.

Strain the mixture through a sieve and place in the fridge. When it is almost set, whisk in the cream, spoon it into a mould and refrigerate until set.

Preheat the oven to 180°C. Lightly grease a loaf tin. Spoon the dough evenly into the tin and bake for 15 minutes. Remove from the oven, let it cool and slice thinly to size (see Cook’s Tips below).

Cut the mousse and jelly into slices to match the size of the pastry slices. Place a pastry slice on a serving dish and top with a mousse slice. Chill to set. Add a jelly slice and chill to set. Add a mousse slice and chill to set. Finish with a slice of pastry and serve.