Caramelised White Chocolate Mousse with Coffee, Banana and Passionfruit

Cook Time 25 minutes (+refrigeration time)

Servings 6


Caramelised White Chocolate
300g white chocolate

Caramelised White Chocolate Mousse with Coffee
120ml water
15g caster sugar
1 leaf of gelatine gold leaf
235g caramelised white chocolate
25g unsalted butter, softened
430g cream 34% fat
10g freeze dried coffee granules

1 passionfruit
1 banana


Caramelised White Chocolate
Oven preheated 120C, put chocolate into a small shallow baking tray. Bake for 15-20 minutes and set aside.

Caramelised White Chocolate Mousse with
Soak the gelatine leaf in cold water for a couple of minutes to soften before removing and discarding the water.

Place the water and the sugar into a saucepan and bring to a gentle boil.

Remove the pan from the heat and stir in the reserved soaked gelatine, and then whisk in the caramelised white chocolate and butter until you have a smooth shiny emulsion.

Strain this mix into a mixing bowl.

Lightly whip the cream and fold into the cooled chocolate base.

Add the coffee granules and fold in before pouring evenly into the glasses and tap to level. Place in the fridge to set – minimum of half an hour.

Once set, top with fresh passion fruit seeds and banana slices and serve.


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