If I could choose a "romantic" menu it would be a plate full of seafood followed by a light, fruity dessert. Everyone has their own favourite food, but even if you're not a fan of white chocolate this is a great Valentine's dessert as it involves very little work and can be made a day ahead.

If you've got small wine or martini glasses use them to serve this mousse, I've used a range of ramekins, cups and glasses to give you an idea.

Serves two (obviously). (I made enough for four as you can see in the photo. The remaining two are for my flatmates!)

Ingredients:
75g white chocolate
2 medium free-range eggs, separated
2 passionfruit, halved and pulp removed + an extra one for decoration
A pinch of salt

Place a heatproof bowl over a saucepan containing simmering water (but don't let the bowl touch the water). Break the white chocolate into small pieces and allow to melt in the bowl. Add this to the egg yolks and stir thoroughly. Don't worry, it will look a bit firm and very yellow but rest assured the end result will be fine!

Then whisk the egg whites in a large bowl until they hold a peak but are not too stiff (1-2 minutes or so). Take a spoonful and add to the chocolate-yolk mixture to loosen it. Add the passionfruit pulp and the remaining egg whites and fold in carefully with a large metal spoon taking care not to knock the air out of the whites.

Once the whites are mixed in, spoon the mixture into ramekins, cups, glasses or bowls - whatever you have in your cupboard (avoid really tall glasses as they'll be tricky to store in the fridge). Cover with clingfilm and store in the fridge for 4 hours minimum or overnight. When you're ready to serve these babies, add a little more passionfruit pulp on top, or some berries.

NB: This recipe contains raw eggs so should be avoided if you're pregnant

This recipe was first published on our Facebook page. If you want to see Sig's step by step instructions - and what your egg whites should look like once you've whipped them - you can find them here.

 

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