So much in cooking, as in the rest of life I suppose, is about contrast, about balance. Here the acerbic fragrance of the passionfruit undercuts the otherwise over-egged richness of the white chocolate: this gives you flavour, intensity, sweetness and light.
On standing, the clear, sour-sweet juices of the fruit collect under the mousse: place raspberries in the glass first (again contrast, this time of colour, too) and let them become plumply infused and almost headily soused beneath.
Recipe posted by Nigella
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Hi Nigella, i love this recipe, soon i will prepare it for my husband and i'm sure he will love it.. Franci Venezuela
Posted by goddessfns on 6th Feb 2012 at 20.49