Lemon Chiffon Cake with Passion Fruit Mousse and Shaved White Chocolate
"At the San Francisco restaurant Hawthorne Lane, Chef-Owner Anne Gingrass serves superb California Cuisine, blending European, Asian and American ingredients...."
INGREDIENTS
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For the Ganache:
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7 egg whites
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1 1/2 cup sugar
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1 1/2 cups all-purpose flour
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1 tablespoon baking powder
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4 each egg yolks
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1/2 cup peanut oil
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6 tablespoons water
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2 tablespoons vanilla extract
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For the Lemon Syrup:
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1 cup sugar
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1 cup water
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1/2 cup freshly squeezed lemon juice
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For the Mousse:
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5 eggs, separated
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1 1/4 cups sugar
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17 ounces mascarpone cheese
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1/2 cup passion fruit puree (reserve 4 tablespoons.), choose passion fruit that are very wrinkled
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1 tablespoon gelatin
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For the Passion Fruit Sauce:
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1/2 cup white wine, such as pinot grigio or sauvignon blanc
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1/4 cup mirin (Japanese sweet rice wine)
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1/2 cup sugar
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1/2 each mango, ripe, peeled and sliced
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1 cup passion fruit puree
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Juice of 1/2 lime
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1 pound white chocolate
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2 ounces vegetable oil
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2 each fresh passion fruit
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1/4 cup edible flowers
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