Method

White Chocolate Cups

Line a 12-hole muffin tin with cupcake holders. Melt the chocolate slowly in the microwave (use the defrost setting to prevent burning), stirring at 5-minute intervals.

Place two tablespoons of chocolate into each muffin cup and using a pastry brush, brush the chocolate up the sides of the cupcake holder. Refrigerate for 2 minutes to set and then repeat this step brushing again. Repeat a further two times until the cups are sturdy enough to hold the filling. Refrigerate for 30 minutes to fully set.

Raspberry Mousse

Sprinkle the gelatine evenly over the cold water and allow the gelatine to absorb the water for 2 minutes. Add the boiling water and stir until the gelatine is fully dissolved. Add the Natura Golden Caster Sugar and stir until dissolved.

Transfer the gelatine mixture to a blender. Add the berries and blend.

Place a sieve over a bowl and pour the mixture through the sieve in order to strain the seeds. Cover and refrigerate for 1 hour.

Rinse the blender to remove any remaining raspberry seeds and then return the thickened raspberry gelatine mixture to the blender. Add the whipped cream and blend until smooth.

Pour it into a bowl and refrigerate until thickened.

Carefully peel the cupcake holders away from the chocolate cups. Place the mousse in a piping bag with a wide star nozzle and pipe the mousse into the chocolate cups.

Decorate with raspberries and edible flowers.