Ingredients: (serves 6)
3 egg yolks
1/4 cup caster sugar
1/2 cup passionfruit pulp
5 oz white chocolate
1 1/4 cups thickened cream
3 egg whites
6 medium Easter eggs
Directions:
Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 5 oz white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
Beat thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.
Beat thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.
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