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A decorated white chocolate mousse in a glass sits on a white table. In the glass is a biscuit base, a white chocolate mousse and finely chopped berries with juice on it and an edible purple flower on top. Half of another set mousse is behind it. In the far background is a white tray with more desserts in glasses.
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White Chocolate and Lime Mousse - Purini Tiakarete Mā me te Raimi

This decedent mousse has a lime spiked biscuit crumb, a light coconut and white chocolate mousse and is topped with macerated fruit for a pop of freshness.
Course Dessert
Cuisine Mousse
Keyword te reo Māori, white chocolate and coconut mousse, white chocolate dessert, White chocolate mousse, white chocolate mousse layered dessert, white chocolate, coconut and lime mousse
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 Desserts

Equipment

  • 6 x 200 ml glasses or tea cups

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

  • 120 g pihikete nati makitāmia (macadamia biscuits) or your favourite shortbread biscuits.
  • ⅓ C (25 g) kokonati pūtī (desiccated coconut)
  • 2 tbsp wai raima (lime juice) or wai rēmana (lemon juice)
  • 1 teaspoon (5 ml) wanira (vanilla)

White Chocolate Mousse - Purini Tiakarete Mā

  • 230 g tiakarete mā (white chocolate)
  • 200 g marscapone or full fat sour cream.
  • ⅔ C (185 ml) miraka kokonati (coconut milk)
  • ½ C (40 g) kokonati (coconut)
  • 1 tsp paura tetepe (gelatine powder)
  • 2 tablespoon (30 ml) wai (water)
  • 2 kahu hēki (egg whites from medium, size 7 eggs)
  • ¼ C (55 g) huka one (caster sugar)
  • 2 teaspoon (10 ml) wanira (vanilla)

The Berries - Ngā Hua

  • 8 rōpere (strawberries)
  • ½ C (90 g) kākano pamakaranete (pomegranate seeds)
  • ¼ C (60 ml) wai raima (lime juice)
  • ¼ C (55 g) huka one (caster sugar)

The Decorations - Ngā Whakarākei (Optional)

  • 6 putiputi (flowers, edible of course).

Instructions

Prepare the Biscuits:

  • Tapahia ngā pihikete (chop the biscuits) in to crumbs. This can also be done in a blender or a tāwhirowhiro (food processor).
  • Add the kongakonga pihikete (biscuit crumb) to a small bowl with kokonati (coconut), wai raima (lime juice) and iho hūperei.
    Kaurorihia te katoa (stir it all together).
  • Divide the ranunga pihikete (biscuit mixture) in to 6 x 200 ml glasses or tea cups.

Melt the White Chocolate:

  • Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer. 
  • Tapahia te tiakarete mā (chop the white chocolate) in to fine pieces and add it a medium sized bowl.
  • Add the mascarpone, miraka kokonati (coconut milk) and kokonati (coconut).
  • Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
  • Stir continuously until the tiakarete mā (white chocolate) is fully melted.

Strain of the Coconut:

  • Remove the mixture from the heat and pour it through a sieve in to another bowl.
    Press the kokonati (coconut) hard to release all of the flavour and eat it as a delicious snack.
  • Leave the ranunga tiakarete mā (white chocolate mixture) to the side.

Bloom the Gelatine:

  • Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl or glass. 
  • Stir it with a fork until it is combined and leave it for 5 minutes to bloom.
  • Then melt the bloomed gelatine in the microwave for 20 seconds or melt in the water that the chocolate melted in. Leave it to cool slightly.

Make the Meringue:

  • In the video you will notice I slowly add in the sugar but I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
  • Add the kahu hēki (egg whites) and huka one (caster sugar) in to a medium sized bowl. 
  • Whip it all on medium-high speed for around 5 minutes until you get stiff peaks.
  • Add in the wanira (vanilla) and cooled gelatine mixture as you continue to whip.

Fold the Meringue in to the Chocolate:

  • Add a quarter of the merenge (meringue) in to the cooled chocolate mixture and fold gently.
  • Repeat this process until everything is folded together.

Chill the White Chocolate Mousse:

  • Spoon the mixture in to the glasses or tea cups, on top of the biscuit crumb.
  • Whakamātaohia mō te 2 haora (refrigerate for 2 hours).
    The mousse will keep well for up to five days like this.
  • If you are refrigerating them for longer than 8 hours, place the glasses in a sealed container to protect them.

Prepare the Berries:

  • An hour or so before you are serving the purini (desserts), prepare the hua (berries).
  • Tapahia ngā rōpere (chop the strawberries). I cut in them in to cubes, roughly the same size as the kākano pamakaranete (pomegranate seeds).
  • Add the rōpere (strawberries) and kākano pamakaranete (pomegranate seeds) in to a small bowl.
  • Pour over the wai raima (lime juice) and huka one (caster sugar).
  • Whakaranuhia (stir to combine) and leave them in the fridge to macerate for 30 - 45 minutes.

Add the Berries on to the White Chocolate Mousse:

  • Add the fruit to each mousse and pour over the juice.
  • Place the putiputi (flowers) on in the centre of each one.

Serve the White Chocolate Mousse:

  • Once the hua (berries) are on, the purini (desserts) can be refrigerated for around 3 hours like this.