White Chocolate Mousse with Passion Fruit Gelee

The very first time I visited the Guggenheim in Bilbao, I’m not sure what impressed me more, Frank Gehry’s titanium extravaganza or the fittingly avant-garde lunch prepared by the museum restaurant’s former chef Bixente Arrieta. The meal ended with a battery of miniature futuristic desserts, stylishly arranged in shot glasses, on skewers, and on porcelain spoons. Among them were glasses of sensational white chocolate mousse trapped under a cap of passion fr