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White chocolate mousse torte
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Prep Time:
215 minutes
Cook Time:
20 minutes
Total Time:
235 minutes
Indulge in a heavenly white chocolate and passionfruit torte.
Ingredients:
  • 1 sheet frozen ready-rolled butter puff pastry, partially thawed
  • 20.60 gm milk
  • 2 egg yolks
  • 53.75 gm caster sugar
  • 300ml thickened cream
  • 250g good-quality white chocolate, melted (see note)
  • 9.00 gm gelatine powder
  • 3 passionfruit, halved
  • 12.00 gm icing sugar
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with baking paper. Cut a circle from the pastry sheet using a 24cm round plate as a guide. Place it on the tray, brush the top with milk, and bake for 15 minutes until golden and puffed. Let it cool completely.
  • Prepare a 22cm (base) springform cake pan by greasing and lining it with baking paper. Then, place the pastry in the pan and gently press it to flatten, keeping in mind that the pastry may crack.
  • In a heatproof bowl set over simmering water, whisk egg yolks and caster sugar until thick and warm, about 3 minutes. Mix in 2 tablespoons of cream until combined. Stir in the chocolate until smooth. Remove from heat and enjoy the delicious mixture!
  • In a small bowl, pour 2 tablespoons of hot water over gelatine. Use a fork to whisk until dissolved. Mix the gelatine mixture into the chocolate mixture.
  • Whip the remaining cream until soft peaks form, then delicately fold it into the chocolate mixture. Pour the combined mixture over the pastry and chill in the refrigerator for 3 hours, or until fully set.
  • Place the torte on a serving plate. Mix passionfruit pulp and icing sugar in a small bowl, then drizzle over the torte. Serve and enjoy!

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