Cardamom and white chocolate mousse
Prep time: 15 mins Chilling time: overnight
4 free-range eggs, separated
100g caster sugar
400g white chocolate, broken into pieces
300ml double cream
1/2 tsp cardamom powder berries, for garnishing
1 In a food processor, blend egg yolks with all but a tablespoon of the sugar until thick and creamy.
2 Half- fill a pan with water, bring to a boil then turn down to a simmer. Put chocolate in a heatproof bowl and place it on top of the simmering water (it shouldn’t touch the water). Stir the chocolate from time to time until it has melted. Allow the melted chocolate to cool, then combine with the egg and sugar mixture.
3 Whisk egg whites, adding remaining tablespoon of sugar, and beat until shiny.
4 Whip double cream and fold into egg and chocolate mixture. Finally, gently fold in the whisked egg whites and cardamom. Do not stir, beat or whisk any further, as the objective is to get as much air as possible into the mixture.
5 Pour the mixture into 8 small ramekins and refrigerate overnight. Garnish with berries of your choice before serving.
SILVENA SAYS: Make these a day in advance so they can chill overnight. Be sure to use the freshest free-range eggs