White chocolate mousse with passion fruit

When I was a teenager I had this big dream of going to Australia to learn English; unfortunately, $$ was an issue then and I had to study the language here.

My love for Australia hasn’t changed – Joao and I plan to go there for vacation someday; while that doesn’t happen, I go on listening to Aussie bands and cooking recipes from Aussie mags and fabulous foodies. :)

White chocolate mousse with passion fruit
from here

250g good quality white chocolate chopped
1/3 cup (80ml) whole milk
1 teaspoon vanilla extract
3 eggs, separated
1 ½ cups + 1 tablespoon (375ml) heavy cream
6 tablespoons passion fruit pulp

Place the white chocolate, milk and vanilla in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Remove from heat and allow to cool for 5 minutes.
Add the egg yolks to the chocolate mixture, one at a time, beating well after each addition. Set aside.
Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined.
Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form. Using a large metal spoon, fold through the chocolate mixture in two batches.
Divide the mousse between six 1 cup (240ml) capacity serving dishes/bowls.
Cover and chill for 3 to 4 hours, or until set.
Spoon passion fruit on top of the mousse just before serving.

Serves 6