Pea Flower, Passionfruit + White Chocolate Mousse - Urban Harvested Designed Recipe

 -  Beautifully Chef designed by Urban Harvested 



20 mins + 3 hrs Cooking Time, Serves 4

  • 250g white chocolate

  • 1/3 cup milk

  • 1 tsp vanilla bean paste

  • 3 eggs large separated

  • 375 ml cream

  • 2 tbsp Luna Blue Matcha or pea flower powder

  • Passionfruit and blueberries to garnish


  1. Set a bowl over a saucepan of water, over low heat, making sure the bowl doesn’t touch the water. In the bowl, slowly melt the white chocolate, vanilla bean paste and milk. Cool the chocolate mixture for 5-10 minutes.

  2. While chocolate is cooling to the side, whip the cream with the Luna Blue Matcha in a separate bowl or stand mixer until firm peaks form.

  3. Once chocolate has cooled, beat the egg yolks to the chocolate mixture until fully combined. Then, carefully fold the chocolate mixture through the cream trying not to knock out too much air.

  4. In a clean and dry stand mixer, whisk the egg whites until soft peaks form. Then carefully fold the egg whites through the chocolate mixture.

  5. Place the mixture into the serving glasses, and top with fresh passionfruit and blueberries. Cover with cling wrap, and set in the fridge for 3-4 hours before serving.

Recipe and imagery designed by Trista + Anni, Urban Harvested 

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