School holidays: Easter Saturday

Two out of three isn't bad. Bunnings DIY workshops for kids, that is. Today's was a bit of a fizzer: advertised as an "Eggcellent Creations Easter workshop", it involved colouring in and ... that was it. It held their attention for all of about ten minutes.

At least there was an Easter Bunny wandering the store:

But what really interested both kids was the Easter Egg hunt. Armed with a sheet of hints, they went searching through the aisles for nine Easter egg pictures, wrote down the colours of each as they found them, presented the completed sheet to the bloke at the front door, and collected their Easter egg prize.


Other than that, the day involved a lot of Ben 10, reading, keeping an eye on a second batch of hot cross buns as they rose in the bathroom, and Club Penguin. And noise. A lot of noise. Never mind - the chocolate high should wear off in time to go back to school in just over a week!

Chocolate!

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

Method

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.

Source

Fresh Living - March 2005, Page 36

Recipe by Michelle Southan