Passionfruit & white chocolate mousse with shortbread hearts

Passionfruit & white chocolate mousse with shortbread hearts

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Your special guest will be saying "unforgettable..." after tasting this lip-smacking tropical treat. And theyre talking about you, of course!

The ingredient of Passionfruit & white chocolate mousse with shortbread hearts

  1. 100g white chocolate, coarsely chopped
  2. 125ml (1/2 cup) fresh passionfruit pulp
  3. 2 eggs, separated
  4. 125ml (1/2 cup) thickened cream
  5. 1 tablespoon caster sugar
  6. Whipped cream, to serve
  7. Fresh passionfruit pulp, extra, to serve
  8. 125g unsalted butter, at room temperature
  9. 70g (1/3 cup) caster sugar
  10. 150g (1 cup) plain flour
  11. 45g (1/4 cup) rice flour
  12. 1/2 teaspoon vanilla extract
  13. Pinch of salt
  14. Olive oil, to grease
  15. Caster sugar, extra, to dust

The instruction how to make Passionfruit & white chocolate mousse with shortbread hearts

  1. Place the chocolate and passionfruit in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesnt 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.
  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.
  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.
  4. Meanwhile, to make the shortbread: place the butter and sugar in the bowl of a food processor and process until pale and creamy. Add the flour, rice flour, vanilla and salt, and process until the dough just comes together. Turn out dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
  5. Preheat oven to 190u00b0C. Grease a baking tray lightly with oil. Halve the dough. Roll out 1 portion on a lightly floured surface until 3mm thick. Use a 7.5cm-diameter heart-shaped pastry cutter to cut 20 hearts. Place on tray. Repeat with remaining dough.
  6. Sprinkle the biscuits lightly with extra sugar. Bake in oven for 10 minutes or until golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.
  7. Top mousse with cream and passionfruit. Serve with shortbread.

Nutritions of Passionfruit & white chocolate mousse with shortbread hearts

fatContent: 1600.583 calories
saturatedFatContent: 99 grams fat
carbohydrateContent: 61 grams saturated fat
sugarContent: 150 grams carbohydrates
fibreContent: 77 grams sugar
proteinContent:
cholesterolContent: 24 grams protein
sodiumContent: 450 milligrams cholesterol

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