Caramelised White Chocolate Mousse, Coffee, Banana and Passionfruit

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

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
Microwave
ice cream
Chocolate

Ingredients

Method