Passion fruit and white chocolate petits fours
Item 1 of 1
- Petit four
- 20
- 50 minutes
Martin Wishart's passion fruit petit four recipe perfectly combines the silky sweetness of white chocolate with the tang of passion fruit. These exotic mouthfuls are perfect for rounding off any meal.
First published in 2015
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Ingredients
Metric
Imperial
- 250ml of passion fruit juice
- 374g of white chocolate
- 25g of unsalted butter, at room temperature
- icing sugar for dusting
SAVE RECIPE
Method
1
In a saucepan, reduce the passion fruit juice to 100ml
- 250ml of passion fruit juice
2
Break the chocolate into small pieces and melt in a stainless steel bowl over a pan of simmering water
- 374g of white chocolate
3
Bring the reduced passion fruit juice to the boil in a small saucepan and pour into the melted chocolate
4
Whisk the butter into the chocolate, a little at a time
- 25g of unsalted butter, at room temperature
5
Line a small tray with baking paper, spread the mixture out evenly with a palette knife, then refrigerate for 2 hours to set
6
Carefully remove the set mixture from the tray by peeling away the paper, and cutting with a warm sharp knife into 2cm squares, then dust with a little icing sugar before serving
- icing sugar for dusting
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