Passionfruit & White Chocolate Mousse

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!

Preparation Time

30 minutes

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

Method

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.

Source

Australian Good Taste - February 2007 , Page 73

Recipe by Louise Pickford