White chocolate & passionfruit mousse
Ingredients (serves 6)
- 3 egg yolks
- 1/4 cup caster sugar
- 1/2 cup passionfruit pulp
- 150g white chocolate
- 300ml thickened cream
- 3 egg whites
- 6 medium Easter eggs
- Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
- Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
- Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.
Fresh Living - 28 March 2005, Page 36