Passion Fruit & White Chocolate Delice

⏱ 150 min · Serves 8

A patisserie-worthy slice: crisp hazelnut sablé base, silky white chocolate mousse and a bright, tangy passion fruit jelly mirror on top. Sharp enough to cut the sweetness, elegant enough to end a dinner party in silence.

Per serving: 592 kcal · 6.5g protein · 45.0g carbs · 42.0g fat

Ingredients

• For the hazelnut base: 120g digestive biscuits
• 50g toasted hazelnuts
• 60g unsalted butter, melted
• pinch of flaky sea salt
• For the white chocolate mousse: 250g good white chocolate (at least 28% cocoa butter), finely chopped
• 100ml whole milk
• 2 leaves platinum gelatine (about 3.5g)
• 350ml double cream, softly whipped
• 1 tsp vanilla bean paste
• For the passion fruit jelly: 8 ripe passion fruit (about 120ml strained juice)
• 80ml water
• 40g caster sugar
• 2 leaves platinum gelatine (about 3.5g)
• To finish: pulp of 1 passion fruit
• white chocolate curls

Method

1. Line a 20cm loose-bottomed round tin (or 20cm square) with baking parchment, base and sides.
2. Blitz the digestives and hazelnuts to fine crumbs, stir in the melted butter and salt, then press firmly into the tin in an even layer. Chill 20 minutes.
3. Soak 2 gelatine leaves in cold water for 5 minutes. Heat the milk until just steaming, remove from the heat, squeeze out the gelatine and whisk it in until dissolved.
4. Pour the hot milk over the chopped white chocolate, leave 1 minute, then stir from the centre outwards to a smooth, glossy ganache. Stir in the vanilla and cool to barely warm (about 30C).
5. Fold a third of the whipped cream into the ganache to loosen, then fold in the rest gently until smooth and mousse-like. Pour over the chilled base, level with a palette knife and refrigerate at least 2 hours until fully set.
6. For the jelly, scoop the pulp of 8 passion fruit into a sieve set over a bowl and press to extract the juice; you want about 120ml. Soak the remaining gelatine in cold water.
7. Warm the water and sugar until dissolved, take off the heat, whisk in the squeezed gelatine, then stir in the passion fruit juice. Cool to room temperature — it must not be warm or it will melt the mousse.
8. Gently pour the cooled jelly over the set mousse (pour onto the back of a spoon to avoid dimples) and chill a further 45 minutes until set.
9. Release from the tin, slice with a hot, dry knife, and finish each slice with a spoonful of fresh passion fruit pulp and white chocolate curls.