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1. Snip the end of the piping bag of white chocolate mousse, leaving a hole around 2cm wide.

2. Squeezing the top of the bag, gently squeeze its contents into a small chilled bowl.

3. Using the underside of a tablespoon run under slightly warm water, push the mouse down slightly creating a well for the compote.

4. Spoon the raspberry compote onto the mousse and sprinkle all over with the almond ‘crack’. Serve.

Caramelised white chocolate mousseraspberry and hibiscus compote, almond ‘crack’

WHITE CHOCOLATE MOUSSEMilk/Dairy, Egg

White chocolate, cream, gelatine, egg yolk, caster sugar

RASPBERRY & HIBISCUS COMPOTE

Raspberries, sugar, orange juice, hibiscus, maize starch (E1442)

ALMOND ‘CRACK’ Milk/Dairy, Nuts

Almonds, white chocolate, butter, skimmed milk powder, salt

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