Mascarpone mousse with white chocolate and black pepper in a tropical fruit soup

Preparation method

1. For the mousse, whisk the egg whites until firm peaks form when the whisk is removed, then gradually whisk in the sugar to make a meringue. Whisk for about a minute until glossy and firm.

2. In a small pan heat half the mascarpone and half the crème fraîche. Squeeze the gelatine leaves to remove any excess water and whisk into the warmed mascarpone mix.

3. In a separate bowl beat together the remaining mascarpone and crème fraîche. When they are smooth pour in the gelatine mixture whilst beating.

4. Fold the meringue into the mascarpone mixture.

5. Put the meringue mixture into a piping bag and pipe into four dariole moulds, or individual pudding basins. Smooth the tops and put into the freezer for 10 mins. Then transfer to the fridge for at least 30 mins or until required.

6. For the fruit soup, make a syrup by mixing the sugar, spices, bay leaf and lime zest in a pan with 600ml/20fl oz water. Heat very gently until the sugar dissolves then simmer for five minutes. Set aside until needed.

7. In a blender, blend half of the melon with half of the mango and 400ml/14fl oz of the strained syrup until very smooth. Add lime juice to taste. Put into a jug and chill. Dice the remaining half melon and half mango into 5mm/¼ in pieces. Soak this along with the pomegranate, papaya and kiwi in the remainder of the strained syrup.

8. To serve, remove the mousse from the mould by placing in hot water for 10 seconds. Run a knife around the edge and shake out slightly at a slant, and turn out into a deep plate or bowl. Cover the mousse with chocolate curls and grind some black pepper over. Carefully pour some of the soup around. Lift the fruit from the syrup and carefully place around the mousse, finishing with a physalis on top of each mousse.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4