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White Chocolate Mousse with Passionfruit Gel
Recipe by Rue Mupedzi
Re-create this egg inspired dessert featuring a lime and white chocolate mousse, passionfruit gel and a Katafi nest
- Steps
- Ingredients
Ingredients
Lime and White Chocolate Mousse
Passionfruit Gel
Katafi Nest
Caramelised White Chocolate
Eggshell Coating
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Steps
- Preheat oven to 160oC.
- For the Lime and White Chocolate Mousse, place gelatine into a bowl and cover with cold water. Set aside to soften for 5 minutes then drain and squeeze out excess water.
- Place cream into bowl and whisk to soft peaks. Set aside in the fridge.
- Place chocolate into bowl and microwave in 30 second bursts, stirring in between, until melted. Set aside.
- Place egg yolk and sugar into a bowl and whisk together until thick and pale.
- Place milk and zest into a saucepan and heat to just below boiling point. Remove from the heat and whisk into the egg mixture until fully combined.
- Return the mixture to a saucepan. Place over low-medium heat and stir continuously with a spatula until mixture reaches 82oC. Remove from the heat. Add gelatine and stir until dissolved. Pour over melted chocolate and stir until homogenous. Pour through a sieve into a wide bowl.
- Allow to cool then fold the whipped cream through. Place into eight 7cm silicone dome moulds, level the surface and freeze until firm.
- When mousse is just set use a 2.5cm melon baller to scoop out the centre from each portion of mousse. Return to the freezer for 1 ½ - 2 hours.
- For the Passionfruit Gel, place ingredients, except for xanthan gum, into a small saucepan. Stir over medium heat until sugar dissolves. Remove from the heat and transfer to the canister of a stick blender. Add xanthan and process with a stick blender until a thick, smooth fluid gel forms.
- Spoon gel into the cavities in the frozen mousse portions. Scrape away excess to ensure surface is level. Return to the freezer until frozen, about 1- 1 ½ hours.
- Once frozen, unmould the domes onto a lined tray. Working quickly, heat a small metal tray. Take a dome in each hand and quickly rub the flat side of the domes onto the hot tray then join to form a sphere. Quickly smooth the seam and return to the freezer. Repeat with remaining domes.
- For the Katafi Nest, place water, flour and salt into a bowl and whisk until smooth. Transfer mixture to a squeeze bottle.
- Heat a non-stick pan over medium heat until very hot. Squeeze the bottle to dispense batter in thin strands in a circular motion starting from the centre of the pan. Cook for about 10 seconds then transfer to a lined tray.
- Gather strands into a nest shape then drizzle with melted butter. Repeat to make another 3 nests. Bake until golden, about 8-10 minutes. Remove from the oven and set aside to cool.
- For the Caramelised White Chocolate, place chocolate onto lined tray and place in the oven. Stir chocolate mixture every 2-3 minutes until golden, about 8-9 minutes in total. Remove from oven and set aside to cool. Crumble into small pieces.
- For the Eggshell Coating, place chocolate and cocoa butter in a bowl and place over simmering water. Stir until melted and glossy then remove from the heat. Add drops of colour and process with a stick blender to achieve an eggshell colour. Set aside to cool slightly.
- Pour over spheres in an even layer or pierce spheres with a skewer and dip the spheres in the coating. Place the dipped spheres on a pizza tray lined with baking paper and place in fridge until ready to serve.
- To serve, place a nest in the centre of each plate. Spoon some caramelised white chocolate in the centre and place an egg on top of each.
