Caramelised White Chocolate Mousse, Coffee, Banana and Passionfruit

Name: Caramelised White Chocolate Mousse, Coffee, Banana and Passionfruit
Yield: Makes 4–6
Ingredients: 20 g (¾ oz) Dutch (unsweetened) cocoa powder; 460 ml (15½ fl oz) thickened (whipping) cream; 250 ml (8½ fl oz/1 cup) full-cream (whole) milk; 200 ml (7 fl oz) thickened (whipping) cream; 40 g (1½ oz) unsalted butter, melted and cooled; 350 g (12½ fl oz) Caramelised white chocolate (see above); 150 g (5½ oz) banana, mashed with a fork; 400 g (14 oz) white chocolate; fresh passionfruit pulp to garnish; pinch of salt; 5 egg yolks; 30 g (1 oz) plain (all-purpose) flour; 10 g (¼ oz) freshly ground coffee; 100 g (3½ oz) caster (superfine) sugar; 50 g (1¾ oz) ground almonds; 50 g (1¾ oz) caster (superfine) sugar; 1 gold-strength gelatine leaf (2 g/⅛ oz), soaked and drained

Preparation info

Makes
4–6

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Caramelised white chocolate
Caramelised white chocolate mousse
Coffee crumble
Banana ice cream

The caramelised white chocolate in this recipe is unbelievable and has the most amazing aroma and flavour. I make it by the bucketload and transform it into bars, desserts, ice creams and chocolate sprays for my cakes. It’s a great technique to have up your sleeve and simple to master.<

Ingredients

Dessert
Chocolate
ice cream
Microwave

Ingredients

Method