Pea Flower, Passionfruit + White Chocolate Mousse
For us, mousse for me is the ultimate fancy-pants dessert. It brings to mind the dinner parties your parents would have were you weren't allowed to leave your room, but the next day you got to eat the left overs (only if you were quite).
There are lots of different kinds (including tons of wonderfully simple versions with only a few ingredients), but the traditional method is worth learning because it’s so versatile. Since the recipe has so few ingredients, basic tweaks can yield dozens of different flavour combinations. The sky’s the limit for creating your own custom mousse recipe.
20 mins + 3 hrs Cooking Time, Serves 4
250g white chocolate
1/3 cup milk
1 tsp vanilla bean paste
3 eggs large separated
375 ml cream
2 tbsp Luna Blue Matcha or pea flower powder
Passionfruit and blueberries to garnish
Set a bowl over a saucepan of water, over low heat, making sure the bowl doesn’t touch the water. In the bowl, slowly melt the white chocolate, vanilla bean paste and milk. Cool the chocolate mixture for 5-10 minutes.
While chocolate is cooling to the side, whip the cream with the Luna Blue Matcha in a separate bowl or stand mixer until firm peaks form.
Once chocolate has cooled, beat the egg yolks to the chocolate mixture until fully combined. Then, carefully fold the chocolate mixture through the cream trying not to knock out too much air.
In a clean and dry stand mixer, whisk the egg whites until soft peaks form. Then carefully fold the egg whites through the chocolate mixture.
Place the mixture into the serving glasses, and top with fresh passionfruit and blueberries. Cover with cling wrap, and set in the fridge for 3-4 hours before serving.