White chocolate and orange mousse

INGREDIENTS

SERVES 12

175g Hobnobs, crushed

75g butter, melted

1½tbsp demerara sugar

For the mousse:

250g full-fat cream cheese

300ml double cream

300g Belgian or continental 100% white chocolate

3tbsp Cointreau

2 large oranges

DIRECTIONS

Put the Hobnobs into a mixing bowl, add the butter and sugar, and mix to combine.

Line a baking sheet with cling film and sit the rings on top. Spoon the biscuit mixture evenly into the rings and level the tops with the back of a teaspoon. Transfer to the fridge to chill while you make the mousse.

Put the cream cheese and cream into a mixing bowl and whisk with an electric whisk until thick and holding its shape.

Gently melt the chocolate in a bowl set over a pan of just simmering water until smooth. Allow to cool.

Add the chocolate to the cream mixture and stir in the Cointreau. Finely grate the zest of the orange and add to the mousse.

Spoon the mousse into a 20cm round springform tin and level the top. Chill for a minimum of four hours to firm up. Meanwhile, peel the orange with a small knife. Cut the segments free and place in a bowl. Squeeze over the juice from the peel.

Remove the rings and serve the mousses with the orange segments arranged on top. Garnish with grated white chocolate.

Recipe from the new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young , published by DK, DK.com