RYE BREAD AND CHOCOLATE MOUSSE

serves 6

300g stale dark rye bread, cubed ¼ tsp caraway seeds, toasted and crushed (optional)

125g soft brown sugar

1 tbsp fine semolina

250ml apple juice

100g dark chocolate, plus extra to serve 200ml double cream, whipped to stiff peaks

1Preheat oven to 200C/gas 6. Bake the bread on a baking tray for 20 minutes. Put the bread and caraway seeds (if using) into a saucepan, cover with 250ml water and leave for 20 minutes, then add the sugar and bring to the boil, stirring often. Mix the semolina with the apple juice until you have a paste, then add to pan. Bring to a simmer and stir for 10 minutes or so until you have the consistency of thick porridge.

2Break the chocolate into chunks, add to the pan and stir until melted. Tip the contents of the pan into a food processor and blend until very smooth – this could take up to 10 minutes. Scrape the mixture into a bowl and leave to cool slightly. Using a large metal spoon, gently fold in most of the whipped cream, saving some for serving, then chill the mousse in the fridge for about half an hour or until set. Serve with the remaining whipped cream and some shavings of chocolate.