orange and white chocolate cups

orange curd

zest + juice of two large oranges

juice of one lemon

2 eggs

100 g sugar

2 tbsp cornflour

put all the ingredients in a pan, whisk until smooth (no lumps of flour)

cook on medium heat, stirring constantly, until thickens and bubbles

leave to cool down

white chocolate mousse

300 ml whipping cream

150 g white chocolate (chopped or chips)

100 ml milk

2x2g gelatin leaves

bloom gelatin in cold water

bring the milk to boil, take off heat, toss in the chocolate and stir until melted and mixed smoothly with the milk

while the mix is still hot, add gelatin and mix until dissolved

whip the cream to soft peaks

add chocolate mix to cream in a few portions, mixing well each time – the best is to use whisk as it helps the aeration of the mousse

assembly/decoration

white chocolate

freeze-dried raspberries

spoon 1/5 height of the cup of orange curd

fill 3/5 height with white chocolate mousse

leave to set (about 30 min)

decorate with white chocolate pieces – I used homemade triangles – and freeze-dried raspberries (or anything of your choice that adds nice color contrast, eg. pomegranate seeds, dark chocolate shavings)

keep cool before serving