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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.
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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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Passion fruit and white chocolate petits fours
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