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This deliciously luscious mousse, is complimented perfectly with the tartness of passionfruit.
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This was fantastic rich and divine.
I WAS LUCKY ENOUGH TO BUY GREEN & BLACK'S ORGANIC WHITE CHOCOLATE FOR $1.00 A 100G BLOCK AT A $2 SHOP IN BONDI JUNCTION ($4 EVERY SUPERMARKET) PLUS THE USE BY DATE IS 2012 SO I AM LOOKING FORWARD TO MAKING LOTS OF RECIPES WITH WHITE CHOCOLATE & I ALSO LOVE PASSIONFRUIT
EVEN THE NEGATIVE REVIEWS HERE DO NOT TURN ME OFF
This is absolutely DISGUSTING. i got food poisoning and was taking massive dumps all night long
Either you're lying for the sake of saying something stupid or you cant cook for ...! The one I made was fabulous
it sounds amazing and easy, i'm going to try it with dairy milk chocolate
I cooked this for my mother the night before she died. I am not saying the recipe was to blame, but it's pretty coincidental. She was in good health and from a strong and healthy family.
raw egg yolks are not ideal in this recipe
Delicious and light, not too sweet. Great base recipe, try other ideas than the passionfruit. Complaints about this relate no doubt to the mixing of egg whites - mix them to the stiff peaks, no futher and do so in SPOTTLESSLY clean and completely dry bowl, with clean and dry beaters.
Very disappointed! I followed the instructions very carefully, and the chocolate/cream mixture was very smooth and creamy - but when I started adding the egg whites the mixture went grainy as if curdled. Tasted fine, but texture was terrible. I may try it again....or I may try another recipe instead.
you've add the egg whites in cold. add them in at room temp
you have over whipped the egg whites
You've done something to the egg whites and they have split.
yummyyyy..... it's look so great :) and i feel the taste in my mouth now :P:P
absolutely divine !!!
Absolutely delish, I did mine with mango puree and it was divine! All guests wanted recipe.
I have never used milk in chocolate mousse. I would like to know why it is required
It's to help with the melting process. Because it's white chocolate, it lacks the cocoa liqour (not an acloholic liquor but a liquid dervied from cocoa beans) which is included in dark and milk chocolate. The milk aides the melting process and allows for better mixing.
What type of cream should we use for this recipe?
i would use jizzy cream
The restaurant where I work the chefs always use whipping cream to make mousse. Thats the runny one in a 300 or 600ml carton. That's what I would reccommend
I would use thickened cream ... it is generally the cream of choice when it comes to desserts.
WAS ABSOLUTELY DELICIOUS AND NOW ALL OF THE 15 GUESTS AT LUNCH WANT THE RECIPE
Just about to give it a go in a dark chocolate cup.... mmmmmmmmm...
Hmm... mine turned out a bit grainy, not sure why? Good taste though. Any ideas?
i thnk it goes grainy when u add cold ingredients to the chocolate mix. things such as eggs should be added at room temperature.
Very easy and very nice.
Worth a try - not too many ingredients
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