White chocolate mousse with mango

Beat the cream until semi-whipped. Set aside.

In a small heatproof bowl over a saucepan of very gently simmering water, whisk the eggs until they turn frothy and pale (about 2 minutes), taking care not to overcook them. Remove from heat and continue whisking as they cool slightly. (If the eggs have cooked too quickly they will become lumpy and almost like scrambled eggs - throw them away and start again!).

Place the chocolate in a small saucepan over a larger saucepan of gently simmering water and stir until melted and smooth. Remove from heat and transfer to a medium-sized bowl. Pour a third of the egg mixture onto the chocolate and mix well, then add the remaining egg mixture and stir to combine. Fold through the cream.

Dissolve the gelatine in the boiling water and add to the mixture. Stir until well combined. Pour into a serving bowl and refrigerate for at least 4 hours or overnight.

To serve: Cut two large slices of mango, either side of the stone. Place flesh-up under the griller for a minute or two, until lightly browned. Spoon the mousse onto plates and serve with grilled mango. Garnish with a sprig of mint.  (To make this dessert even simpler, skip grilling the mango and serve it freshly sliced instead.)