Ingredients
300g/10.5oz white chocolate
6 eggs, separated
10 passionfruit
300-500g (about 1 pound) raspberries
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Temperature-controlled tempering for chocolate work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Temperature-controlled tempering for chocolate work
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Break chocolate into pieces and melt in microwave for 3 minutes or in bowl over simmering water, set aside and cool. Beat egg whites until stiff but not dry. Mix egg yolks into cooled chocolate gently. Cut passionfruit in half and scoop out pulp and seeds into yolk and chocolate mixture, then fold in the egg whites until completing mixed. Line the bottom of 8-10 small glasses with a layer of raspberries and pour mouse over. Leave for a couple of hours to set.