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

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.<