White chocolate and passion fruit mousse
300g white chocolate, broken into pieces
6 eggs, separated
10 ripe passion fruit, pulped
2 punnets raspberries
Melt chocolate in a bowl over a pan of hot water.
Whisk egg whites.
Beat yolks and passion fruit pulp together (you can sieve seeds out first if you prefer). Fold in egg whites.
Put a few rasps in the bottom of each serving dish (ramekins or small bowls) and pour on the mousse mixture.
Chill for 2-3 hours before serving.