BLACKBERRY AND WHITE CHOCOLATE MOUSSE

An ideal dinner-party dessert. Use blueberries if you prefer and make sure to use British Lion stamped eggs.

Hands-on time 30min, plus cooling and chilling. Cooking time about 10min. Serves 6

◆ 3 sheets fine-leaf

◆ 300ml tub double cream

◆ 2 large eggs, separated

◆ 50g (2oz) caster sugar

gelatine, we used Costa

◆ 150g (5oz) white chocolate, finely chopped, plus extra shavings to decorate

◆ 150g (5oz) blackberries, plus extra to decorate

1 Cover gelatine with cold water and set aside for 5min to soften. Next gently heat the cream and chocolate in a pan, stirring, to melt chocolate. Lift out gelatine, squeeze to remove excess water and stir into chocolate mixture, to dissolve. Set aside to cool for 10min.

2 Meanwhile, in a small pan, cook blackberries with 2tbsp water until jammy, about 5min. Squash with the back of a fork to help them along. Push through a sieve into the chocolate pan, discarding any remaining seeds. Mix.

3 In a separate bowl, whisk egg whites until they hold soft peaks. Next, in a separate large bowl, whisk egg yolks and sugar until pale and fluffy.

4 Add the chocolate berry mixture to the egg yolks, beating quickly to combine, then add egg whites and fold through. Divide among 6 glasses and chill for at least 4hr to set. Decorate with chocolate shavings and blackberries to serve.

PER SERVING 455cals, 7g protein, 36g fat (22g saturates), 24g carbs (24g total sugars), 0g fibre

GET AHEAD Make up to a day ahead. Chill. Decorate before serving.