White Chocolate Mousse With A Nutty Crust & Passion Fruit Sauce
1.00 h
4 raciones
Difficulty:
Media
Ingredients
THE MOUSSE
125 g white chocolate
250 ml whipped cream
1 egg
1 sheet gelatine
1 spoonful rum
THE SAUCE
200 ml passion fruit juice
100 ml water
100 g sugar
1 spoonful cornflour
THE NUTS
50 g almonds
50 g pistachios
50 g walnuts
2 spoonfuls cane sugar.
METHOD
- Melt the white chocolate in a bain marie and soften the gelatine in cold water.
- Add the egg and drained gelatine to the chocolate; drop in a spoonful of rum and the whipped cream.
- Fill cylinders lined with baker's acetate sheets.
- Bring the passion fruit juice to the boil with water and sugar, adding in the cornflour (diluted with a spoonful of cold water) to thicken the sauce; leave to cool.
- Roughly chop the nuts, add the sugar and roast for 5 minutes in the oven at 150ºC.
- Swirl the mousse around the roasted nuts and serve on a spoonful of passion fruit sauce.
