White Chocolate and Summer Berry Mousse

Bring the milk to the boil with the vanilla and allow to infuse for 5min.

Add in the softened gelatine and allow to melt.

Pour the cream over the white chocolate and emulsify together.

Place the cream and the yoghurt into a stand mixer and whisk.

Fold the cream through the white chocolate base.

Add a zest of a lime.

Cut the strawberries into an even dice.

Cut the blue berries in half.

Cut the raspberries into quarters.

Place the strawberry puree into a saucepan with the sugar and lime juice gently warm to dissolve the sugar.

Fold through the berries.

Temper some Ruby chocolate.

Spread a thin layer of the ruby chocolate onto an acetate sheet, sprinkle with ruby crisp pearls and ruby Blossoms.

Allow to touch dry.

Cut out a disc using a round cutter (slightly bigger than the edge of your glass).

Then use a small cutter to cut out the center.

Place a sheet of silicon paper on top and another board and place into the fridge.

Place some fruit compote into the base of the glass and then pipe a layer of mousse.

Repeat.

Place the chocolate disc on top of the glass.