White chocolate mousse with passion fruit

Ingredients for 5 servings:

• 250 g white chocolate
• 6 passion fruits
• 150 ml passion fruit juice
• 200 ml cream
• 4 sheets of gelatin
• 50 g sugar
• 500 g raspberries, frozen
• 150 ml raspberry syrup
• 100 g almonds, chopped
• 2 tbsp sugar
• 1 lime(s)
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 28.10.21

Melt the chocolate in a bowl over a bain-marie. Scrape out the passion fruit pulp, bring to a boil with the juice, and let it steep for 20 minutes. Whisk the cream until stiff. Separate the eggs. Whisk the egg whites with a pinch of salt until stiff, gradually adding the sugar. Soften the gelatine in water. Pour the passion fruit juice through a sieve into the egg yolks and whisk over a bain-marie until thick. Dissolve the squeezed gelatine in the juice. Stir in the melted chocolate. Then add the cream and egg whites. Transfer to a dish and let cool. Briefly bring the raspberries to a boil, mix, pass through a sieve, and top up with the raspberry syrup. For the almond crumble, roast the almonds in a pan until golden brown, add the sugar, and let it caramelize. Blend to taste and season with lime zest. Martin prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 4 in Göttingen – on Thursday, October 28, 2021.