WHITE CHOCOLATE & PASSION FRUIT MOUSSES

Preparation Method :

• Lightly oil six ramekin dishes and base-line with discs of baking parchment.
• Measure ¼ cup of cold water into a small bowl and sprinkle over the gelatine.
• Place the bowl in the microwave and cook on high for 20 - 30 seconds. Allow to cool.
• Place the cream cheese and yoghurt in a large bowl and beat together. Beat in the white chocolate until it is thoroughly incorporated, then the egg yolks, followed by the gelatine.
• Halve two of the passion fruit, scoop out the pulp and seeds and stir into the mixture.
• Whisk the egg whites stiffly. Fold a tablespoon into the mixture to lighten it and then fold in the rest. Spoon the mousse into the ramekin dishes. Chill until set.
• Loosen the edge of each dish and invert on to the serving plates. Remove the pulp and seeds from the remaining passion fruit and put some on top of each mousse.
• Decorate each mousse with the diced mango and kiwi fruit.