Fernanda Capobianco's Passion Fruit "White Chocolate" Mousse With Fresh Strawberries
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. "
Servings
8
Ingredients
- 1 cup plus 3 tbsp cacao butter
- 3 tablespoon 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
Directions
- 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.