Passion Fruit & White Chocolate Mousse Domes

⏱ 150 min · Serves 6

Glossy white chocolate mousse domes hiding a molten-bright passion fruit centre, set on a buttery almond biscuit base. Tart, creamy and unapologetically show-off — the kind of dessert that silences a table.

Per serving: 712 kcal · 8.5g protein · 58.0g carbs · 50.0g fat

Ingredients

• For the passion fruit insert:
• 120ml passion fruit pulp (from about 6 passion fruits, sieved, seeds reserved)
• 30g caster sugar
• 1 tsp cornflour
• 1 small egg yolk
• 20g unsalted butter
• 1.5 leaves gelatine (about 3g), softened in cold water
• For the white chocolate mousse:
• 200g good white chocolate, finely chopped
• 100ml whole milk
• 2 leaves gelatine (about 4g), softened in cold water
• 350ml double cream, softly whipped
• For the almond base:
• 80g plain flour
• 40g ground almonds
• 50g caster sugar
• 70g cold unsalted butter, cubed
• pinch of fine salt
• To finish:
• 100g white chocolate, melted, plus 60ml double cream (for a simple glaze)
• pulp of 1 passion fruit
• edible gold leaf or micro mint (optional)

Method

1. Make the insert: whisk the passion fruit pulp, sugar, cornflour and egg yolk in a small pan over low heat until thickened, 2-3 minutes. Off the heat, whisk in the drained gelatine, then the butter. Cool slightly, pour into 6 small (3-4cm) silicone moulds or an ice cube tray and freeze solid, at least 2 hours.
2. Make the base: rub the flour, almonds, sugar, salt and butter together to a crumbly dough, press into a lined 20cm tin and bake at 180C/160C fan for 18-20 minutes until golden. Cool, then stamp or cut 6 discs slightly wider than your dome moulds.
3. Make the mousse: heat the milk to just below the boil, remove from the heat and whisk in the drained gelatine. Pour over the chopped white chocolate, wait 1 minute, then stir to a smooth ganache. Cool to barely warm (about 30C).
4. Fold a third of the whipped cream into the chocolate mixture to loosen, then fold in the rest lightly but thoroughly.
5. Half-fill six 7-8cm silicone dome moulds with mousse. Push a frozen passion fruit insert into the centre of each, top with more mousse to just below the rim, then press a biscuit disc on top, flat side up, to seal. Level and freeze at least 4 hours or overnight.
6. To glaze, warm the 60ml cream and pour over the melted white chocolate, stirring smooth; cool until it coats a spoon. Unmould the frozen domes onto a rack, pour over the glaze and let it set for a minute.
7. Transfer each dome to a plate, spoon a little fresh passion fruit pulp alongside and finish with gold leaf or mint. Let them stand 40-50 minutes in the fridge before serving so the centre is soft and the mousse silky.