In a bowl, whisk together the cream, one tablespoon of the honey and the grated ginger until stiff peaks form when the whisk is removed from the bowl.
Place a 3in/7cm chefs' ring on a plate and fill with the cream mixture, levelling off the top with a palette knife. Top with the orange segments and sprinkle over the chilli. Drizzle over the remaining honey.
Chill the mousse in the fridge for at least 15 minutes, or until firm.
To serve, gently remove the ring mould and serve.
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