Caramelised White Chocolate Mousse, Coffee, Banana and Passionfruit

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

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