Chocolate mousse with saffron mascarpone, berries and praline

Serves 4 people

Saffron mascarpone? Yes! Looks beautiful and tastes even better.

  • 100g dark chocolate (70% cocoa)
  • 75g unsalted butter
  • 2 Tbsp glucose syrup
  • 200ml thickened cream, whipped to soft peaks
  • ½g saffron threads
  • 150g mascarpone
  • 150g pure icing sugar
  • 1 punnet strawberries, hulled
  • mulberries and crushed praline, to serve

1 Combine the chocolate, butter and glucose syrup in a microwave-proof bowl and melt on medium heat, stirring often, then set aside to cool. Fold in the cream and refrigerate for 1 hour to firm up.

2 Soak the saffron threads in 1 Tbsp warm water, then whip into the mascarpone with 50g icing sugar. Whisk to soft peaks.

3 Purée the strawberries and remaining icing sugar, then strain through a fine sieve.

4 Spoon some strawberry sauce onto plates, then top with scoops of mousse and mascarpone. Garnish with mulberries and ground praline.