Tenina.com's Passionfruit and Mascarpone Mousse

Need

80 Gram raw caster sugar
2 egg yolks
1 Teaspoon vanilla bean paste
200 Gram milk
1 Tablespoon flavourless gelatin dissolved in 50 grams of warm water
250 Gram marscapone
100 Gram passionfruit pulp, fresh or thawed. Plus a little more for garnish
200 Gram strawberries, halved, cleaned and hulled
A bottle of bubbles of choice. You won't need it all, but leftover bubbles isn't a bad thing!

Do

Place sugar, yolks, vanilla and milk into the Thermomix bowl and cook 8 min/80/speed 4.
Sprinkle the gelatine into a small bowl of the warm water, stir to combine then add to the Thermomix bowl. Combine 20 sec/speed 4.
Add the marscapone and passionfruit pulp and combine 10 sec/Reverse/speed 3 Finish combining with spatula.
Pour into 5 glasses and place in the fridge for a few hours, until set.
Top with some more passionfruit pulp and fresh strawberries.
When serving, pour bubbles on top.

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