The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Délice au chocolat blanc et fruits de la passion – by Michel Roux

11 September 2006

!
Délice au chocolat blanc et fruits de la passion
INGREDIENTS (serves 16) For the white chocolate mousse 800g chopped white chocolate 600g warm crème pâtissière 1 litre whipped cream For the passion fruit bavarois 300g sugar 12 yolks 150g milk 850g passion fruit juice 8 leaves of gelatine, soaked 600ml whipping cream ### METHOD To make the mousse, melt the chocolate in a bain-marie and whisk in to the crème pâtissière until smooth. Chill, and fold in the cream. Use to line dariole moulds or ramekins. Refrigerate. For the bavarois, cream the sugar and yolks. Heat the milk to simmering point and pour over the egg and sugar mixture. Add the juice and bring to simmering point, like a crème anglaise. Add the soaked gelatine, and cool. When the base is on the point of setting, fold in the whipped cream. Pour the mixture into the moulds containing the mousse and leave to set. Turn out and serve with a passion fruit sauce. Michel Roux Photo © Sam Bailey
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking