Ingredients
6 tamarillos (approx 1 cup of pulp)
1/2 cup sugar
100 butter, melted
4 egg yolks (keep the whites for the mousse)
Ingredients for White Chocolate Mousse
200g white chocolate
4 eggs whites
20g castor sugar
100ml whipping cream
Method for Tamarillo Curd
- Spoon out the inner part of the tamarillos leaving the skins and blend until smooth.
- Pour ingredients into a pan and cook on a very low heat, stirring constantly, until curd thickens.
- Transfer into a bowl or jar, cover, and allow to cool in the fridge
Method for White Chocolate Mousse
- Whisk egg whites until fluffy.
- Add one spoon of sugar at a time to egg whites and whisk each time to form a stiff meringue consistency.
- Beat meringue mix until it is thick and elastic.
- Melt the chocolate gradually in the microwave or over a double boiler (chocolate in a bowl over a pan of simmering water).
- Whisk the cream to form soft peaks.
Fold gently half of the meringue mixture into the chocolate with a metal spoon or spatula.
Fold the whipping cream into the meringue & chocolate mix and then fold in the remaining meringue into the chocolate mix. Try not to lose all the air, you want it to still have a lot of volume and retain its fluffy consistency
Assembly of Dessert
Fill a piping bag with tamarillo curd and another piping bag with the white mousse, it is easy to fill the glasses this way. Pipe alternate layers of curd and mousse into a glass and allow to set in the fridge for several hours.
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