I was a little reluctant to try this dessert from Nigella’s Forever Summer. I’m not a big fan of white chocolate as I find it a bit sweet. However the passionfruit is sharp enough to cut through the chocolate, making this a really pleasant mousse. It got the thumbs up from all who tried it, even those who believe that fruit doesn’t belong in a dessert! It is very easy, there are only 4 ingredients including the raspberries at the bottom.
Melting white chocolate can be a bit tricky. I know many people use the microwave method but I am wary of burning the chocolate so I always use a bain marie. My mistake was to keep heating the chocolate to try to get a silky smooth liquid. It never happens. Then I read in this book that you just melt white chocolate until it changes it’s shape. And this worked perfectly. I would suggest having your eggs at room temperature so that when you add the egg yolks to the white chocolate it doesn’t seize from a sharp change in temperature. Nigella says if you are making individual portions that letting it set in the fridge for 2 hours is enough. I would leave it longer to allow the raspberries to soften from the juices seeping down into it. The pics here show it after it has been in the fridge overnight. The mousse sets more but it still tastes beautiful.
I halved the original recipe and divided this mixture into four portions and they were quite generous. You could always put them into shot glasses and serve as part of a dessert if you have a crowd to feed. Take the usual precautions needed when serving raw eggs.
Serves 4-5. makes approx. 700ml of mousse
- 150g white chocolate
- 3 large eggs, separated
- 5 passionfruit
- 150g raspberries (approx)
- Break the chocolate into pieces put them into a bowl over a pan of simmering water. As already said, once it’s lost its shape it’s melted enough. Any more and it will start to seize. Set the bowl aside, and let the chocolate cool.
- Line the bottom of whatever dishes you are using with a layer of raspberries.
- While the chocolate is cooling, beat the egg whites until they are stiff.
- Mix the egg yolks into the cooled chocolate and be gentle to ensure it doesn’t seize. If it does seize a little, keep gently mixing and it should come right again.
- Cut the passionfruit in half and scoop the juice, pulp and seeds into the yolk and chocolate mixture. Stir them through thoroughly and then fold into the egg whites until completely incorporated. Fold gently to keep as much air as possible in the whites but still make sure the mixture is well combined.
- Pour the mousse over the raspberries. Leave for two to four hours to set in the fridge, or longer if you’re using one large bowl.