Passion fruit and white chocolate petits fours

  • Petit four
  • 20
  • 50 minutes
Not yet rated

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

Ingredients

Metric

Imperial

Method

1
In a saucepan, reduce the passion fruit juice to 100ml
2
Break the chocolate into small pieces and melt in a stainless steel bowl over a pan of simmering water
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
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
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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