White chocolate mousse with passion fruit coulis


870 g white chocolate
320 g cream
150 g egg yolks
110 g icing sugar
5 gelatine sheets
1500 g whipping cream


Mix the chocolate with the cream until you have a smooth ganache. Beat the egg yolks with the icing sugar. Add the melted gelatine. Add this mixture to the ganache and mix with the half whipped cream. Serve this chocolate mousse on a lake of passion fruit coulis.