Saturday, 11 April 2009


We had a family Good Friday lunch yesterday with the mother-in-law, brother-in-law & sister-in-law and their two offspring. None of them are religious, but for some reason that they can't explain (except that MIL promised her mother, and her sons promised her) they don't eat meat on Good Friday. I'm happy to go along with it - I won't knock back a big slab of barbecued salmon for lunch :)

I did desserts, and in keeping with the Easter theme of the weekend, I made white chocolate and passionfruit mousse, served in chocolate Easter eggs.

White chocolate & passionfruit mousse

Ingredients (serves 6)

  • 3 egg yolks
  • 1/4 cup caster sugar
  • 1/2 cup passionfruit pulp
  • 150g white chocolate
  • 300ml thickened cream
  • 3 egg whites
  • 6 medium Easter eggs


  1. Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
  2. Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
  3. Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.


Fresh Living - March 2005, Page 36
Recipe by Michelle Southan

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