White-chocolate-mousse

White chocolate mousse with passion fruit and macadamia brittle

The silky mousse contrasts beautifully with tart, tropical passion fruit and crunchy, nutty toffee

By , 17 April 2018

(6 votes)

White chocolate mousse with passion fruit and macadamia brittle
  • Cook: 45 Mins
    plus cooling

  • Serves: 8

  • Price: £1.02 per serving

Nutritional Info
Each 85g serving contains
  • Energy

    878KJ

    210KCAL

    11%
  • Fat

    14.5g

    med

    21%
  • Saturates

    8.2g

    high

    41%
  • Sugars

    15.3g

    med

    17%
  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1033kJ/247kcal.
Ingredients
  • 1 leaf gelatine
  • 12 ripe passion fruits
  • 70g Asda White Chocolate (for baking)
  • 3 medium egg whites
  • 75g caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 2tbsp Asda Fat Free Greek Style Yogurt, at room temperature
  • 20g macadamia nuts, chopped
  • 125g raspberries
Method
  • To make the passion fruit mixture, soak the gelatine in a bowl of water for 5 mins.

  • Halve the passion fruits then scoop the pulp into a small pan. Bring to a simmer over a low heat.

  • Squeeze any excess water out of the gelatine and add to the pan. Heat gently until dissolved, then divide half the passion fruit mixture between 8 glasses.

  • To make the mousse, put the white chocolate in a heatproof bowl over a pan of simmering water for 5 mins until melted. Remove the bowl from the heat and allow to cool slightly.

  • Meanwhile, whisk the egg whites until they form stiff peaks, then whisk in 1tbsp of the caster sugar and the vanilla seeds. Using a large metal spoon, fold in the white chocolate and yogurt.

  • Divide half the mousse between the glasses. Top with the remaining passion fruit mixture and then the remaining mousse. Chill in the fridge for 2 hrs to set.

  • For the brittle, dry fry the macadamia nuts over a low heat for 4 mins to lightly toast. Scatter on a baking tray lined with baking paper.

  • Put the remaining caster sugar and 1tbsp water in a pan and heat gently until the sugar dissolves. Turn up the heat and simmer until it turns golden. Carefully pour over the nuts to cover, then set aside to cool and harden. When fully cooled, break into pieces.

  • Once the mousse is set, top each glass with a few raspberries. Decorate with shards of macadamia brittle just before serving.