Passion Fruit Push-Up Pops

Fill a large saucepan with approximately 7.5 cm of water and bring it to a gentle simmer over medium heat. This will create a double boiler for the egg yolks.

In a separate medium saucepan, gently heat the passion-fruit purée over low heat for 2 minutes, or until just warmed. Do not boil.

In a medium metal bowl, whisk together the egg yolks and granulated sugar until well combined. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water.

Continue whisking the egg yolk mixture vigorously until it becomes thick, pale, and ribbons form, about 2 minutes. This is called the 'sabayon' stage.

Remove the egg yolk mixture from the heat. Slowly pour the warm passion-fruit purée into the egg yolk mixture, whisking constantly to temper the eggs. Continue to whisk until the mixture thickens slightly and coats the back of a spoon, about 1 minute.

Strain the mixture through a fine sieve into a large bowl to remove any potential lumps and ensure a smooth texture. Allow the mixture to cool completely before the next step.

In a separate large bowl, whip the heavy cream using a whisk or hand-held mixer until stiff peaks form.

Gently fold the whipped cream into the cooled passion-fruit mixture until just combined. Be careful not to overmix, as this will deflate the cream.

Spoon the mixture into four push-up molds, filling them to the top. Insert the holders.

Freeze the push-up molds for at least 1 hour, or until solid.

Once frozen, remove the push-up molds from the freezer. Gently push the frozen filling up through the holder.

Quickly roll the exposed frozen filling in assorted edible flowers until covered, and serve immediately. Do not allow the molds to sit out as the dessert melts quickly