Get your sweet tooth lodged in this white chocolate mousse recipe from Richard in London for Come Dine With Me
1. Melt the chocolate in a heatproof dish over a pan of simmering water. Stir and allow it to cool a little.
2. Whisk the egg yolks and sugar over the same pan of simmering water until it achieves a firm sabayon foam (ie it holds its shape). Cool for 10 minutes
3. Fold the melted chocolate and zest into the sabayon. Cool and lightly chill but don’t let it set.
4. Whip the cream to soft peaks stage, fold in chocolate mixture, one third at a time using a palette knife. Divide into 6 bowls. Chill until firm.
5. Serve with lemon confit on top.
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