OK I admit it, I just needed any excuse to use this little crystal set again. I received these from my husband's aunt Paivi for my kitchen tea and I just adore the little bell shaped lids and the heavy cut crystal bases. It seems only appropriate that a feathery light passionfruit mousse adorns this delicate dome shaped offering. Its a perfect fruity, light accent to an afternoon tea or dessert. Just be sure to serve it from the fridge, if left out for too long, it will become a little runny and lose some of its gorgeous moussiness!
Passionfruit & white chocolate mousse
Your special guest will be saying "unforgettable..." after tasting this lip-smacking tropical treat. And they're talking about you, of course!
Cooking Time 15 minutes
Ingredients (serves 2)
- 100g white chocolate, coarsely chopped
- 125ml (1/2 cup) fresh passionfruit pulp
- 2 eggs, separated
- 125ml (1/2 cup) thickened cream
- 1 tbs caster sugar
- Whipped cream, to serve
- Fresh passionfruit pulp, extra, to serve
Step 1 - Place the chocolate and passionfruit in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool. Add the egg yolks and whisk until combined.
Step 2 - Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to fold in the chocolate mixture.
Step 3 - Use a clean electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Fold the egg white mixture into the chocolate mixture until combined. Divide the mousse among two 250ml (1-cup) capacity serving dishes. Cover with plastic wrap and place in the fridge for 4 hours or until set.
Step 4 - Top mousse with cream and passionfruit.
Notes & tips
- Store the mousse in the fridge. You will need about 8 passionfruit for this recipe.
- Tip: To save time place the chocolate in a microwave-safe bowl and heat, uncovered on Medium/500watts/50% for 1 minute. Stir, then repeat until smooth.
Australian Good Taste - February 2007 , Page 73
Recipe by Louise Pickford