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

Ruth Hinks, UK World Chocolate Master

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