Ingredients

• Mousse:    

  4 large egg yolks

  100g caster sugar

  320ml milk

  50g honey

  1 tbsp LittlePod natural vanilla paste

  2½ gelatine leaves

  250ml double cream, whipped to stiff peaks

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  Port Jelly:

  90ml port

  90ml sugar syrup

  2 gelatine leaves

  2 tsp LittlePod pure chocolate extract (optional)

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  Sugar Syrup:

  90ml water

  80g sugar

Method

Mousse:

1. Bring the milk to simmering point in a saucepan.
2. Whisk the egg yolks and caster sugar in a bowl until pale and frothy, then add the honey and vanilla paste and slowly whisk in the warm milk.
3. Place the bowl over a bain-marie and cook gently, whisking continuously until the mixture coats the back of a spoon.
4. Soften the gelatine leaves in a little cold water, wring out the excess water and stir into the custard until dissolved.
5. Pass the custard through a fine sieve into a clean bowl and cool over ice in the refrigerator.
6. When the custard is almost set (after about an hour) fold in the whipped cream.

Jelly:

1. To make the sugar syrup, boil the water and sugar until dissolved and set aside to cool. Once cold, refrigerate until you’re ready to make the jelly.
2. Bring the port, sugar syrup and chocolate extract (if using) to the boil in a saucepan.
3. Soften the gelatine leaves in a little water, wring out the excess and stir into the hot liquid until dissolved.
4. Pass the jelly through a fine sieve into a bowl and allow to cool but not set.

To assemble:

1. Spoon the mousse into ring moulds, leaving a gap at the top for the jelly.
2. Refrigerate until set (about 45 minutes) and pour the jelly on top of the mousse.
3. Refrigerate until set (about 60 minutes).

To serve:

1. Suspend the moulds in hot water for 10 seconds then carefully turn out onto a shortbread biscuit placed in the middle of the plate.
2. Pop a few strawberries on top of the mousse and drizzle a little honey over the top.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.