Brazilian Frozen Tropical Passion Fruit Mousse Cake

Allergens

Eggs, Dairy (Milk, Cream)

Ingredients

• 60g cocoa powder, unsweetened 130g granulated sugar 80g cornstarch 4 large eggs, separated 570ml whole milk 2 tbsp Passion Fruit Puree 220g white chocolate, finely chopped 2 tsp vanilla extract 300ml heavy cream 1 tbsp powdered sugar 2 passion fruits, for garnish Silver dusting sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and line with parchment paper.
2. In a large bowl, whisk together cocoa powder, granulated sugar, cornstarch, and egg yolks until smooth.
3. Gradually add milk into the mixture while continuously stirring.
4. Pour the mixture into the prepared pan and bake for 50 60 minutes or until set. Allow to cool completely.
5. In a double boiler, gently melt white chocolate. Once fully melted, fold in the Passion Fruit Puree and vanilla extract. Set aside.
6. Beat heavy cream with powdered sugar until stiff peaks form. Gently fold into the white chocolate mixture.
7. Place the cooled cake layer on a serving plate. Spread the passion fruit cream over the top, ensuring an even layer. Chill for at least 30 minutes to set.
8. Before serving, dust with silver dusting sugar and garnish with fresh passion fruit slices.

Chef’s Insight

"Each bite is a journey through the lush rainforest and sun-kissed beaches of Brazil."

Notes

This recipe can be easily adapted to include other tropical fruits, such as guava or mango.