White Chocolate-passion Fruit Mousse Recipe

Bloom gelatin: sprinkle 1.5 tsp powdered gelatin over 2 tbsp cold water in a small bowl; let sit 5 minutes until spongy.

Combine passion fruit pulp, 3 tbsp sugar and 1 tsp lemon juice in a small saucepan over medium heat; warm until sugar dissolves and mixture is steaming (do not boil).

Remove from heat, whisk in bloomed gelatin until fully dissolved. Strain through a fine sieve if you prefer a seed-free gelée, or leave seeds for texture.

Pour gelée into a shallow container or into portion rings (to set inside mousse later). Chill until set, at least 1–2 hours, or refrigerate until firm.

Prepare gelatin

Bloom 1.25 tsp powdered gelatin in 2 tbsp cold water; let sit 5 minutes.

Warm milk

Place 1 cup whole milk in a small saucepan and warm until it just begins to steam; do not boil.

Whisk egg yolks and 3 tbsp sugar in a heatproof bowl until pale and slightly thickened.

Temper yolks: slowly pour about one-third of the warm milk into the yolks while whisking constantly, then pour the tempered yolk mixture back into the remaining milk in the saucepan.

Cook custard: return saucepan to medium-low heat and cook, stirring constantly with a spatula or whisk, until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil.

Remove from heat and immediately whisk in bloomed gelatin until dissolved. Stir in finely chopped white chocolate and 1 cup passion fruit pulp; let sit 1–2 minutes to melt chocolate, then whisk until smooth and fully combined. Add 1/2 tsp vanilla and a pinch of salt.

Cool the mixture to approximately room temperature (place bowl over ice bath and stir occasionally) so it’s slightly thickened but still pourable.

Whip 2 cups chilled heavy cream to soft peaks. Fold one-third of whipped cream into the passion fruit–white chocolate base to lighten it, then gently fold in the remaining cream in two additions until homogeneous and airy. Do not overmix.

If assembling in rings or glasses: pour a thin layer of mousse into molds, refrigerate 10 minutes to set slightly, place a small disc of passion fruit gelée (or spoon 1–2 tbsp curd) in the center, then top with more mousse to fill. Smooth surface and chill at least 4 hours or overnight to fully set.

If making individual parfaits: layer mousse, a spoonful of passion fruit curd, more mousse, and finish with feuilletine and coulis when ready to serve.

In a heatproof bowl, whisk together 1 cup passion fruit pulp, 3 tbsp sugar, and 3 egg yolks until smooth.

Set the bowl over a saucepan of gently simmering water (double boiler). Cook, whisking constantly, until the curd thickens and reaches about 170°F/77°C and coats the back of a spoon, about 8–10 minutes.

Remove from heat and strain through a fine sieve to remove any coagulated bits and seeds if desired. Return to bowl and whisk in 2 tbsp cold cubed butter, one piece at a time, until glossy and smooth. Stir in 1/2 tsp lemon juice.

If a firmer curd is desired for layering, bloom 0.5 tsp gelatin in 1 tbsp cold water, microwave briefly to melt, and whisk into warm curd. Chill to thicken. Otherwise, cool to room temperature and refrigerate until needed.

Melt 2 oz milk chocolate with 1 tsp butter in a heatproof bowl set over barely simmering water (or microwave in short bursts). Stir until smooth.

Remove from heat, fold in 1 cup feuilletine until evenly coated. Spread onto parchment to cool and crisp. Reserve in an airtight container until assembly.

Place 1 cup strawberries, 2 tbsp sugar and 1/2 tsp lemon juice in a blender and puree until smooth. If too thick, add up to 1 tbsp water to reach desired consistency.

Taste and adjust sweetness. Strain through a fine sieve for a seed-free coulis if desired. Chill until ready to plate.

For plated service, spoon or pipe mousse onto plates or into dessert glasses. If using molded portions with set gelée inside, unmold mousse onto the plate.

Spoon a swirl or quenelle of passion fruit curd on each portion, add a drizzle of strawberry coulis alongside, and sprinkle a tablespoon of feuilletine crunch on top or beside the mousse for texture.

Garnish with a half passion fruit (spooned seeds over the curd or mousse), white chocolate shavings and a few mint leaves. Serve chilled.