White Chocolate And Passion Fruit Mousse; Mini Grapefruit Flans - MAGIMIX JUICE EXTRACTOR SMOOTHIEMIX Manual

White chocolate and passion fruit mousse

Serves 6
200 g white chocolate
5 passion fruit
4 eggs
125 g whipped cream
75 g sugar
mint leaves

Mini grapefruit flans

Serves 4
2 grapefruits (for 300 ml juice)
125 g caster sugar
3 large eggs
4 teaspoons Demerara sugar
1 level tablespoon cornflour
• Preparation : 15 min • Cooking : 5 min
• Resting time : 4 hours
Cut 4 passion fruit in half and scoop out the pulp with
a teaspoon before processing in the coulis maker. Melt
the white chocolate in a bain-marie. Off the heat, add
60g passion fruit pulp and egg yolks. Stir well. Add the
whipped cream. Whisk the egg whites until firm and add
sugar. Gently fold the sweetened beaten egg white into
the passion fruit coulis. Immediately spoon the mousse
into small dishes and chill for at least 4 hours. When
serving, divide the remaining fruit pulp between each
mousse and decorate with mint leaves.
Decoration tip :sandwich the passion fruit pulp (with the
pips) between 2 layers of the white chocolate mousse.
• Preparation : 10 min • Resting time :
1 hour • Cooking : 10 min + 30 min
Squeeze the grapefruits and pour 300 ml juice into a
saucepan with the sugar. Simmer for 10 minutes over a
low heat, stir, then leave to cool slightly. In a bowl, whisk
the eggs with the cornflour. Add the lukewarm grapefruit
juice, stirring constantly, then pour into 4 ramekins.
Gently steam the small flans for 30 minutes in a pressure
cooker or bain marie. Allow to cool. Sprinkle the flans
with Demerara sugar and chill in the refrigerator for at
least an hour. Serve chilled.
JUST DESSERTS
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