Tropical Paradise Mousse Cake

Allergens

Dairy, Wheat

Ingredients

• 1 1/2 cups heavy cream
• 8 oz white chocolate, finely chopped
• 1/2 cup guava paste, diced
• 1/2 cup passion fruit pulp
• 1/4 cup coconut milk
• 1/4 cup rum (optional)
• 1/4 cup gingerbread cookies, crushed

Instructions

1. In a saucepan, gently heat the heavy cream and guava paste over low heat until fully combined. Remove from heat and let cool for 5 minutes.
2. In a double boiler or microwave, melt the white chocolate. Add to the cooled guava cream mixture and stir until smooth. Allow to cool to room temperature.
3. In a separate bowl, whip the remaining heavy cream to stiff peaks. Gently fold the whipped cream into the white chocolate mixture.
4. In another bowl, combine passion fruit pulp and coconut milk. Stir in rum, if using.
5. Divide the mousse evenly among 4 individual serving dishes or dessert glasses. Refrigerate until set, about 2 hours.
6. Top each chilled mousse with crushed gingerbread cookies before serving.

Chef’s Insight

The key to a perfect mousse is a slow and gentle folding process to preserve the air bubbles.

Notes

...