White Chocolate And Passion Mousse Food

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE MOUSSE

Steps:

• Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add 1/2 cup heavy cream and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white chocolate mixture until almost incorporated. Add the remaining 3/4 cup cream to the mixer bowl and beat on medium-high speed until medium peaks form; fold into the white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate.

WHITE CHOCOLATE MOUSSE

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

PASSION FRUIT & WHITE CHOCOLATE SEMIFREDDO

Steps:

• Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
• Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
• Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.

WHITE CHOCOLATE MOUSSE WITH POACHED RHUBARB

Steps:

• Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat. Whisk the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream to soft peaks, then fold the melted chocolate into the cream. Once incorporated, mix a spoonful of the egg whites into the cream and chocolate mix, stir well, then fold the remaining egg white mix in. Work quickly, taking care not to knock out too much air. Cover with cling film and chill in the fridge for at least 1 hr.
• While the mousse is setting, poach the rhubarb. Pour the wine, sugar, vanilla pod and seeds, and 150ml water into a saucepan and bring to the boil. Drop in the rhubarb, turn down the heat and poach for 2-3 mins. Turn off the heat and leave the rhubarb to cool in the liquid.
• Heat oven to 180C/160C fan/gas 3. Mix the oats, flour and sugar in a bowl and pour over the melted butter. Stir well, then tip onto a non-stick baking sheet and bake for 20 mins, tossing halfway through, until golden and crisp. Remove from the oven and leave to cool. To serve, lift the rhubarb out of the poaching liquid and spoon into serving bowls, alternating with a large scoop of the mousse and a sprinkle of the oat crumb.

WHITE CHOCOLATE AND PASSIONFRUIT MOUSSE

Steps:

• Separate eggs. Beat egg whites into stiff peaks
• In a separate bowl mix together melted chocolate, passion fruit pulp and egg yolks.
• Fold in egg whites.
• In martini glasses (you can use bowls if you like but the glasses look beautiful!) place some raspberries in the bottom of the glass. Top with spoonfuls of mousse.
• Place in fridge for 2-3 hours.