White chocolate and passionfruit mousse dessert
White Chocolate, Lime And Passion Fruit Cheesecake Recipe
Mix the ginger nuts with the butter and press into the tin. Leave in the fridge while you prepare the filling.
Soak the gelatine in cold water. Gently heat the crème fraîche and sugar until the sugar dissolves but keep stirring. Add the gelatine, lime zest and juice zest, and passion fruit juice; stir until the gelatine dissolves. Melt the chocolate in a heatproof bowl over a pan of simmering water. Whizz up the ricotta in a food processor then add the melted chocolate and crème fraîche mix. Pour over the base then set in the fridge overnight.
To serve, put a hot cloth around the cheesecake tin to loosen it, pop onto a serving plate then return to the fridge for 20 minutes. When you’re ready, add the passion fruit, chocolate curls and lime zest.
Video: How To Make: White Chocolate Passionfruit Cheesecake
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