Jean-Christophe Novelli's food to get you in the mood

White Chocolate and Kirsch Mousse

80g white chocolate per person
100ml double cream - ice cold
30ml of kirsch (20ml for chocolate & 10ml for berries)
80g mascarpone
10ml of Amaretto
60g strawberries
40g raspberries
10g caster sugar
½ vanilla pod - sliced lengthways

Method

• Melt the white chocolate over a bain marie. Whisk in 80ml of the cold cream. Add the Kirsch and reserve to one side.
• Gently mix the mascarpone with some cream or water and the Amaretto. Place to one side.
• Sweat the strawberries and raspberries off in a hot pan with the vanilla bean and add the sugar to caramelise. Add the kirsch and flambe.
• Pour into a bowl and allow to cool. Reserve to one side.
• Layer the mixtures into a glass starting with the mascarpone, followed by the fruit and then pour over the white chocolate mixture. Top with the mascarpone mixture (thinned with some more cream) and dust with some cocoa powder.
• They can be left to set in the fridge for at least 6 hours.