Passion Fruit & White Chocolate Mousse

By chef Stéphane Borie

Method:

Quickly whisk together the egg yolks and sugar for the mousse in a bowl and add the passion fruit purée. Place the bowl over a bain marie and continuously whisk to a minimum temperature of 165°C on a sugar thermometer. Remove from the heat and stir in the chocolate. Place the bowl back over the bain marie and stir the mixture until the temperature drops to 110°C. At this stage, all of
the chocolate will have melted. Remove from the heat and fold in the whipped cream at once. Transfer to an airtight container and refrigerate until needed.
To make the nougatine, bring the water, sugar and glucose to a caramel point on a sugar thermometer and add the flaked almonds; incorporate with a heatproof spatula. Leave to cool on a tray lined with greaseproof paper. Leave to cool completely and then break with a hammer. Blitz the broken nougatine with a hand blender until it resembles a powder. Thinly sprinkle on to a
clean tray lined with parchment paper and cook for ten minutes at 180°C. Once golden, remove from the heat, cut and roll into cigarettes of desired size. Leave to cool and store in an airtight container until needed.

To make the coulis, blitz together the strawberries and syrup and pass through a sieve. Transfer to a squeezy bottle.

Serve on a rectangular plate. Dress the fruit salad in an attractive, natural manner. Put a few dots of coulis over the fruit salad and sprinkle with passion fruit seeds. Fill the nougatine cigarette with passion fruit and white chocolate mousse at the last minute and serve immediately.

Ingredients (serves 10):

Mousse
2 egg yolks
30g sugar
180g passion fruit purée
360g good quality white
chocolate, chopped
480g whipped cream, whipped
to soft peaks

Nougatine
100g water
250g sugar
125g glucose
100g flaked almonds

red fruit coulis
200g strawberry
sugar syrup, to taste

Seasonal fruit salad
100g strawberries
100g raspberry
100g blueberries
100g blackberries
passion fruit seeds, as needed

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