Passion Fruit Chiboust

To make the chiboust: Dissolve the gelatin in the cold water. In a heavy pan over medium heat, bring the passion fruit puree and heavy cream to a boil. In a small bowl, mix the egg yolks and cornstarch. Whisk in a large spoonful of the cream mixture to temper the eggs, then slowly pour the egg mixture back into the cream and puree, whisking constantly. Cook until thickened, whisking gently, about 1 minute. Remove from the heat and stir in the gelatin mixture. In a heavy pan over medium-high heat, cook the sugar and water until they thicken into a clear syrup. Remove from the heat. In a deep bowl, beat the egg whites until soft peaks begin to form, then slowly pour in the sugar syrup while beating until the sugar is incorporated and a shiny meringue has formed (this is called Italian meringue). Fold half of the pastry cream into the meringue, then fold in the remaining pastry cream. Place 4 ring molds on a baking sheet or flat plate and fill with chiboust, smoothing the tops. Freeze for 2 to 4 hours.

To make the fruit saute: Cut each banana slice in half and scoop out the center pulp and seeds. Dice the remaining banana. Put the brown sugar and water in a non-stick skillet over medium heat and stir to melt. Add the fruit, toss to coat, and saute for 1 minute. Mix the sugar and pectin and add to the fruit mixture. Cook 30 seconds. Remove from the heat and let cool slightly. Place 4 ring molds on a baking sheet or flat plate and spoon the fruit mixture into the molds, pressing down slightly. Refrigerate for 2 to 4 hours.

To make the phyllo garnish: Preheat the oven to 375 F. Butter a baking sheet. Blend the butter with the mango puree. Tear the phyllo sheet into large ragged pieces. Lay a piece of phyllo on the prepared sheet and brush with the butter mixture. Lay another piece near it, overlapping a little, and brush with the butter mixture. Continue placing pieces of torn phyllo irregularly over the baking sheet, overlapping them until the sheet is covered, brushing each with the butter mixture as it is places. Bake for 5 minutes, or until golden. Let cool, lift, and break into irregular pieces.

To make the sauce: Mix the passion fruit puree with the orange juice concentrate and bring to a boil over medium-high heat. Mix the sugar with the pectin and stir into the puree mixture. Boil for 1 minute, remove from heat, and let cool. Chill in the refrigerator.

To serve; Preheat the broiler to its highest setting. Unmold the chibousts and trim with a cookie cutter to make slightly smaller than the fruit molds. Place 4 dessert plates on a baking sheet. Pool each plate with orange-passion fruit sauce. Place one fruit mold in the center of each plate and lift off the molds. Top each with a chiboust. Put a tablespoon of brown sugar on the top of each chiboust and broil just until the sugar melts. Alternatively, melt the sugar with a small kitchen torch. Place the blackberry or strawberry puree in a squeeze bottle and place dots of puree around the orange-passion fruit sauce. Pull through the dots with a toothpick or the point of a sharp knife, drawing a comma shape to the outside of the sauce to create a design. Place 3 small pieces of phyllo patchwork on each plate.