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