Next up on the dessert list for a restaurant Valentine’s Day dinner is White Chocolate and Passionfruit Mousse. How good does that sound? As good as it looks! With 4 simple ingredients, you can indulge in a fabulous dessert.
Recipe from Nigella Lawson
300 g white chocolate
10 passion fruits, or 20 tbsp passion fruit pulp
6 eggs, separated
300 g raspberries
Melt the white chocolate. I use the double boiler method but you can also melt it in the microwave. If you use the microwave, do so in 15 second intervals, stirring after each interval, until melted. Set aside to cool.
Beat the egg whites until stiff. Gently mix the egg yolks with the cooled chocolate. Mix the passionfruit pulp, including juice and seeds, into the chocolate mixture and then fold into the egg whites until completely incorporated.
You can use a large bowl or small, individual bowls. I used all sorts of pretty glasses. Martini, brandy, champagne and just plain drinking glasses. Line the bottom with raspberries.
Fill each glass or bowl with mousse and top with a raspberry. Sit back and enjoy!
Nigella and Lidia never let us down!! What a great Valentine’s Day treat!!
Aren’t you sweet Karen, thank you!
What a sensuous looking desert! I’m sure it’ll be a bestseller at the restaurant on Valentines day !
Thanks B! Not sure if this is the one yet. I’ve got one more to go.
That is one beautiful dessert! Also, I have to say, that picture of just the raspberries is out of this world…I would use that as a picture in my house!!
Thanks Melissa. I love that picture too. I had taken individual pictures of each ingredient and then changed my mind and went a different route. But I just had to keep that raspberry picture in there!
This dessert will get me to like white chocolate again – and that’s a miracle! Bravo, Lidia!
Dumb question, but how do you get the passion fruit pulp? Do you blend the fruit?
I am now revealing myself to be such a baking novice!
As I always say to my daughters, there are no dumb questions! The passionfruit pulp is obtained by cutting the passionfruit in half and squeezing the pulp and seeds into a bowl. I purchased the passionfruit pulp, frozen, as we don’t have passionfruit here at this time of year. It comes with seeds or without.
Thank you Marina! I have got to make you a white chocolate dessert when you come over. If you use good white chocolate, and in this case I used Belgian Callebaut chocolate, you can’t help but love white chocolate! Also, with this particular dessert, the passionfruit comes over a little stronger than the white chocolate does.