passionfruit is a tropical fruit so it goes really well with things like mango, coconut or pineapple. i also think pairing it with milk chocolate is an ingenious combination, thx to pierre herme!
i always use a base for mousse, such as creme anglaise or pate a bombe, followed by gelatin and whipped cream. it works beautifully and they're stable enough to hold inbetween layers in my entremets.
i like using this recipe :
http://cannelle-vanille.blogspot.com/2008/12/daring-bakers-and-buche-de-noel.html
i think its called a lacquer glaze if i'm not wrong. super shiny but solidifies real quickly so you hv to use it...
