Ingredients (serves 6)

• 300ml Thickened cream
• 50g White sugar
• 1 Large egg white
• 100g 70% dark chocolate
• 1 tbsp mandarin juice
• 2 Sumo Mandarin skins
• 2 Juice of Sumo Mandarins
• 100g White sugar

Method

1. To make the mousse, heat half the cream in a saucepan over low heat till at boiling point. Meanwhile, break up the chocolate into small pieces and set aside in a mixing bowl. Once the cream is hot, pour over the chocolate and stir till it’s a homogenous mixture. Cool to blood temperature. I test this by touching the outside of the bowl. It shouldn’t feel hot or cold to your skin.
2. Meanwhile, whip up the remaining cream with the juice till it reaches very soft peaks. I found this easiest with an electric mixer – I’d usually do this amount by hand but the liquid makes it slightly harder for the cream to whip.
3. Whip up the egg white to soft peaks, and continue whipping to stiff peaks while adding the sugar in 1 tbsp at a time, making sure that the sugar is dissolved between additions.
4. Fold the cream into the chocolate mixture in thirds, then fold in the meringue mixture in thirds. Separate into serving glasses and chill until needed.
5. For the candied mandarin peel, thinly slice the peel, place into one litre of water and bring to the boil.
6. Once boiling, strain and repeat 3 times, changing the water each time. The peel should be tender but not mushy. Separately, combine the mandarin juice and the sugar to make a syrup and boil until the sugar dissolves.
7. Place the cooked peel into the syrup and boil for approximately 8 to 10 minutes or until the peel is translucent. Leave to cool and store in the syrup in the fridge.
8. To serve, top each glass with some candied mandarin peels.