Blanc Mange ▶

To prepare the blanc mange: Dissolve the gelatin in the water. In a medium saucepan over medium heat, heat the wine and simple syrup till quite warm. Add the softened gelatin to the warmed simple syrup mixture, stirring until gelatin has melted and mixture is smooth. In desired molds, place edible flowers (in pieces or whole). Place approx. 2 tablespoons of gelatin mixture in molds on top of flowers. Place molds in refrigerator to set.

Dissolve the gelatin in the water. When softened, place in small bowl. Warm over low heat or microwave for 20 seconds on high until melted; stir until smooth. In a large mixing bowl, using a wire whip, mix the yogurt, sugar, and almond flavoring. Add the melted gelatin, stirring to blend. In a medium mixing bowl, beat heavy cream to soft peak stage. Gently fold in one third of the whipped cream to the yogurt mixture. Gently fold in the rest of the whipped cream. Pipe this mixture on top of set gelatin molds. Cover with plastic wrap. Refrigerate overnight to set.

To prepare the passion fruit sauce: In a medium saucepan over medium high heat, bring passion fruit puree to boiling. Add simple syrup, stirring to blend. In a small bowl, mix water with cornstarch until smooth. Add to passion fruit puree mixture; stir to combine. Continue to cook until mixture is thickened. Remove from heat and cool.

To prepare the cake: Preheat oven to 350 F. In a large mixing bowl, using a mixer with whip attachment, whip the eggs plus the egg yolks with the granulated sugar until tripled in volume. Set aside. In a large mixing bowl, using a mixer with a clean whip attachment, whip the egg whites; slowly add the sugar until a stiff meringue forms. Fold the meringue into the egg-sugar mixture. Fold in the sifted flour. Line a half sheet pan with parchment paper and spread cake mix evenly. Bake 10 to 12 minutes or until cake springs back when touched. Remove and let cool. Cut cake rounds to fit molds and press on top of yogurt mixture in each mold; these serve as the base of dessert once unmolded.

To serve: Remove desserts from molds by immersing molds in hot water for a few moments, then removing and drying the outsides with a towel. Invert a mold onto each serving plate and lift off. Spoon passion fruit sauce around the plates; garnish with fresh berries and mint sprigs.