Decadent delight: White chocolate and passion fruit mousse recipe
Ingredients: 300 grams white chocolate, 6 large eggs (separated), 10 passion fruit, approx. 300 grams raspberries
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Break the chocolate into pieces and melt in the microwave for about 3 minutes, or in a bowl over a pan of simmering water. Set the bowl aside and let the chocolate cool a little.
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Beat the egg whites until stiff but not dry. Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn't seize.
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Cut the passion fruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.
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Line the bottom of either a big glass bowl or eight to ten small glasses with a layer of raspberries and pour over the mousse. Leave for a couple of hours to set in the fridge or for at least 4 if you're using one large bowl.
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Note: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women.
(Recipe: Nigella Lawson, Instagram/nigellalawson)