Thursday, 28 April 2011

White Chocolate Mousse with Passion Fruit


Hope you all had a great Easter! Here we also had a great time…. I made this White chocolate mousse with passion fruit from Technicolor Kitchen as our Easter dessert. You must be well aware of my love affair with passion fruit by now J  I was thinking of making this for quite some time and on Easter day I made this and it was really delicious and quick recipe to make… The only difference I did was I made  puree of passion fruit pulp, strained it and made it into a thick sauce because my hubby and son did not want passion fruit seeds in their dessert! I have shared this with my neighbor and they also really loved it!


White Chocolate Mousse with Passion Fruit
(Adapted from Technicolor Kitchen )
Serves 6
Ingredients:
250 g good quality white chocolate chopped
1/3 cup (80 ml) whole milk
1 teaspoon vanilla extract
3 eggs, separated
1 ½ cups + 1 tablespoon (375 ml) heavy cream ( I used 1 envelope Dream Whip powder)
6 tablespoons passion fruit pulp or *passion fruit sauce

Method:
  • Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Remove from heat and allow to cool for 5 minutes.
  • Add the egg yolks to the chocolate mixture, one at a time, beating well after each addition. Set aside.
  • Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
  • Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in two batches.
  • Divide the mousse between six 1 cup (240 ml) capacity serving dishes/bowls.
  • Cover and chill for 3 to 4 hours, or until set.
  • Spoon passion fruit on top of the mousse just before serving.


Passion Fruit Sauce
  • In a food processor or blender, puree the passion fruit pulp with little water for 10 seconds. Transfer to a fine sieve set over a bowl; strain through sieve, pressing with back of spoon to remove seeds. Add sugar to taste and a teaspoon of cornstarch and bring to boil, until mixture is bubbly and slightly thickened. Cool and serve with White Chocolate Mousse.


Mousse au chocolat

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15 comments:

  1. Mousse looks prefect;gorgeous and absolutely elegant..

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  2. Wowwwwwwwwwwwww... Amazing clicks dear.. looks very tempting and inviting.. lovely presentation too !!
    Indian Cuisine

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  3. Gorgeous beauties and lovely pics as always....bookmarked!!

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  4. Ethu engane thinnan thonnum? Endu bhangiya!! Adipoli! Lovely pictures!

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  5. Beautifully presented, love the layers in my glass :)

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  6. Wow these look so cute and absolutely exquisite :) Loving your site and so glad to be your newest follower! http://www.cookskinny.blogspot.com/

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  7. I'd like to imagine it as soft and velvety smooth with a nice finish touch of the passion fruit... hmmm love it!

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  8. I looovvve white chocolate and I loooove passion fruits! These look yummy!
    K and B
    http://kitchenandbakery.blogspot.com/

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  9. Your mousse looks perfect! I love the idea of that purée - yum! Like you, I'm a sucker for all things passion fruit.
    Thank you so much for letting me know how the recipe worked out for you!

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  10. Nice recipe. I've just started my blog about my passions, one of them being food. Do check it out.
    http://shaista-passionfruit.blogspot.com/

    Shaista

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