White Chocolate Crumble, Lime & Passionfruit Verrines

The creaminess of the white chocolate, balances the sharpness of the lime mousse and passionfruit salad.

Ruth Hinks, UK World Chocolate Master

  • 6 verrines
  • 45 minutes
  • Easy


White Chocolate Crumble
75g Unsalted butter (cold)
75g Demerara sugar
65g Plain flour
75g Ground almonds
65g No.  1 white chocolate (chopped)

Lime Mousse
4g Gelatine powder
20g Water
1 Lemon zest
1 Lime zest
75g Lime juice
300g Double cream
240g Condensed milk

Passionfruit Salad
1 Mango
½ Pineapple
3 Passionfruit
1 Lime zest


White Chocolate Crumble

  1. Preheat the oven to 180°C.
  2. Mix all the ingredients, until the mixture resembles breadcrumbs.
  3. Loosely crumble the mixture into a baking tray.
  4. Bake for 15-20 minutes, until the crumble is golden brown.
  5. While still warm, break up any large pieces of crumble.
  6. Allow to cool.

Lime Mousse

  1. Mix the gelatine powder and water in a small bowl, and stand for 5 minutes.
  2. Zest the lemon and lime, and juice the lime.
  3. Semi whip the cream, and mix in the condensed milk.
  4. Melt the gelatine in the microwave for 15 seconds, and mix in the zest and lime juice.
  5. Fold in 1/3 of the cream mix into the gelatine mix.
  6. Combine with the rest of the cream, and fold in.
  7. Divide the lime mousse equally between six glasses.

Passionfruit Salad

  1. Finely dice the mango and pineapple into a bowl.
  2. Mix in the passionfruit and lime zest.
  3. Add the passionfruit salad to each glass.
  4. Top each verrine with crumble, finish with icing sugar or a chocolate decoration, and serve

Ingredients & equipment for this recipe

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