225g white chocolate

240g cream

180g Greek yoghurt



1kg butternut pumpkin, cleaned

1.3kg caster sugar

1.75L water

8g citric acid

200g food grade hydrated lime powder

2.5L water

20g frozen dried passionfruit powder

Note: Start a day in advance.


  1. Finely chop the white chocolate.
  2. Place in a heat proof bowl with 120ml cream.
  3. Melt on low heat on induction.
  4. Cool slightly.
  5. Whisk in yoghurt until fully incorporated.
  6. Pass the ganache through a fine strainer.
  7. Place in refrigerator for 2 hours or until set.
  8. Whisk the remaining cream and gently fold through the mousse.
  9. Refrigerate until required.


  1. Carefully mix the lime powder with 2.5L water.
  2. Peel the pumpkin and cut into even triangular pieces.
  3. Add the pumpkins in the lime water and soak for 24 hours turning twice during this time.
  4. Wash the pumpkins thoroughly under running water.
  5. Bring sugar and 1.75L of water to the boil.
  6. Cool to room temperature.
  7. Place pumpkins in saucepan and cover with the sugar syrup. Ensure pumpkins are completely covered.
  8. Cook for 2 ½ hours on low temperature (85-90°C). Use the AEG SteamPro Oven, which provides exact temperature control.
  9. Remove pumpkins from syrup every 30 minutes and allow to drain for 2 minutes, then return to the syrup.
  10. Once pumpkin is ready, add in citric acid and cook for another 2 minutes.
  11. Store pumpkin and syrup in the refrigerator.
To serve

Place a piece of pumpkin and a little syrup in each bowl. Add a tablespoon of the white chocolate mousse then use a small, fine strainer to dust the mousse liberally with the passionfruit powder.