White chocolate mousse
250g white chocolate
5ml vanilla essence
3 eggs, separated
Pulp of 3 granadillas
Put the white chocolate, milk and vanilla essence in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Heat until the chocolate has just melted, stirring often. Allow cooling for 5 minutes.
Add the egg yolks to the melted chocolate one by one, beating well after each addition. Whisk the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
Whisk the egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in two batches.
Divide the mousse among four ramekins, glasses or jars. Cover and chill for 3 hours or until set.
Remove from the fridge and spoon the granadilla pulp on top just before serving.
Recipe courtesy of www.food24.com