Serves 6
- 1.9lt whole milk
- 680ml double cream
- 130g sugar
- 270g cornflour
- 1 tbsp orange blossom essence
- 300g dark chocolate
- 1 piece of honeycomb
- edible flowers, to decorate
In a large saucepan, combine the milk, cream, sugar and cornflour, and bring to a simmer, stirring constantly. Hold on a rolling simmer, stirring pretty much constantly for 10 minutes or until the mixture starts to thicken. Take off the heat and stir in the orange blossom. Transfer to a plastic bowl and chill for 4 hours, or until set.
To serve, melt the chocolate in a plastic bowl in the microwave for 1 minute, then stir with a fork until smooth. Scoop the mousse onto six plates or into six bowls, then zigzag the chocolate over the mousses with the fork and top with a piece of honeycomb and edible flowers.
