For the white chocolate mousse

• 200 g QimiQ Whip
• 25 g sugar
• 130 g cream cheese
• 220 g white chocolate

For the passion fruit jelly

• 400 g fruit puree passion fruit
• 6 g pectin
• 6 g agar-agar

For the chocolate ice cream

• 200 g QimiQ Classic
• 80 g jam sugar
• 150 ml milk
• 300 g chocolate

For the passion fruit espuma

• 200 g QimiQ Whip
• 150 g sour cream 15 % fat
• 50 ml milk
• 200 g fruit puree passion fruit
• 60 g white chocolate

For the milk crumbles

• 150 ml vegetable oil
• 50 g butter
• 50 g whole milk powder

For the passion fruit paper

• 500 g fruit puree passion fruit
• 10 g pectin

1. For the white chocolate mousse: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the sugar and cream cheese and continue to whip until the required volume has been achieved.
3. Fold in the melted white chocolate.
4. Fill into glasses and deep freeze.
5. For the passion fruit jelly: bring the passion fruit puree, pectine and agar to the boil and allow to simmer for approx. 3 minutes.
6. Process at 80 °C.
7. For the chocolate ice cream: heat the preserving sugar with the milk to 85 °C, pour over the chocolate and mix well with the QimiQ Classic..
8. Fill into a Pacojet beaker and freeze at -24 °C for approx. 10 hours. Pacotise.
9. For the passion fruit espuma: mix all the ingredients together well.
10. Fill into an iSi Gourmet Whip, screw in one charger and allow to chill for 30 minutes.
11. For the milk crumbles: heat the oil and butter together to 150 °C.
12. Whisk in the milk powder and caramelize until golden brown.
13. Drain and allow to dry for 3 hours.
14. Bring the passion fruit puree to the boil with the pectine and allow to simmer for approx. 5 minutes. Bring the passion fruit puree with the pectin to the boil and simmer for 5 minutes.
15. Pour onto a silk mat thinly and allow to dry at 50 °C for approx. 24 hours.