Fernanda Capobianco’s Passion Fruit “White Chocolate” Mousse with Fresh Strawberries
“I love the flavor of passion fruit – it’s tart, but with a fresh, flowery backnote that is unlike any other fruit. Here I add a passion fruit puree to a rich mousse made with cacao butter and tofu. I like to serve this delicious mousse with a topping of fresh sliced strawberries or other local berries. "
- 1 Cup plus 3 Tbsp cacao butter
- 3 Tablespoons arrowroot
- 1 pint fresh ripe strawberries, washed, hulled and sliced, for serving
- 2 packages silken tofu, drained
- 1 1/4 Cup plus 2 Tbsp, Sucanat
- 1/2 Teaspoon vanilla
- 1/8 Teaspoon sea salt
- 1 1/4 Cup passion fruit purée
Place the cacao butter, passion fruit puree and arrowroot in a small pot and cook over medium heat, stirring frequently, until the cocoa butter is melted and the mixture thickens slightly. Remove the pan from the heat.
Place the silken tofu, Sucanat, salt and vanilla in the bowl of a food processor. Add the hot cocoa butter mixture and process until smooth and creamy, about 1 ½ minutes. Divide the mousse among 8 parfait glasses or bowls and refrigerate for at least 4 hours, or overnight. Before serving, top each serving of mousse with sliced strawberries.