Blend passion fruit flesh in a food processor and sieve juice into a saucepan.
Add double cream and two tablespoons of sugar to the juice and bring to a boil.
Whisk hot passion fruit mixture into egg yolks constantly.
Cook the mixture in a saucepan for one minute until slightly thickened.
Dissolve one soaked gelatine leaf into the mixture and let cool.
Whisk egg white with remaining sugar until soft peaks form.
Fold the cooled passion fruit mixture into whipped whipping cream.
Fold the beaten egg white into the mousse mixture.
Cut six sponge rounds using 7.5cm rings and place at the bottom of each ring.
Fill rings with mousse and chill in the fridge for 1 to 2 hours.
Sieve the juice from four passion fruit into a saucepan.
Simmer juice with sugar and 45ml water until sugar dissolves.
Stir in one soaked gelatine leaf to dissolve and allow to cool.
Pour sauce over chilled mousses and refrigerate for 30 minutes until set.
Mix passion fruit flesh, satsuma segments, and orange liqueur in a bowl.
Remove rings using a blowtorch and serve with the satsuma mixture.