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White Chocolate Mousse in Caramel Baskets
Serves 4

4oz white chocolate
1 large egg
1 egg yolk
1oz caster sugar
1/4 pint (150ml) whipping cream
1 tsp gelatine
1 tbsp Grand Marnier

1lb/450g cane sugar cubes
4oz/100g Kumquats
pinch of cream of tartar

Melt the chocolate in a bowl over water. Separate egg, whisk white
until stiff but not dry. Whisk in caster sugar. Fold in the two
egg yolks. Whisk the cream until it just holds its shape. Dissolve
the gelatine in 1 tbsp of boiling water. Fold the melted choc, then
the cream, Grand Marnier & gelatine into the egg mixture. Chill
the mousse in the fridge.

Well oil the outside of a 4in diameter glass basin. Make the caramel
by placing the cane sugar, tartar and 2 tbsp of water in a small
heavy saucepan over a low heat until dissolved. Do not stir. Turn
up the heat and boil rapidly without stirring until pale golden.
Remove from heat and stand pan in cold water while caramel continues
to cook and becomes a shade darker. Drizzle caramel over the basin
to form basket (you're aiming for a filigree effect). Return
remaining caramel + a little water to low heat to dissolve. Slice
Kumquats, remove pips an poach in caramel for 10 mins, cool.

Divide mousse between baskets and top with glazed kumquats. Serve


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