White Chocolate Mousse with Raspberries & Pistachio Crumb

For the mousse, melt the white chocolate in a heatproof bowl over a saucepan of gently simmering water until melted and smooth. (If you have a Falcon induction cooker, this step can be done on L1). Set chocolate aside to cool slightly.

Whip cream and vanilla until soft peaks form. Spoon a third of the cream into the melted chocolate and mix to combine. Add the remaining cream and gently fold together until fully combined. Spoon about ⅔ cup of the mousse into a small piping bag, or zip lock bag, and tie the end. Refrigerate until ready to serve. Spoon the remaining mousse into 4 glasses and transfer to the fridge for 2 hours, or until set.

Preheat oven to 160°C Fan and line a baking tray with baking paper.

Meanwhile, for the crumb, rub the butter, flour and caster sugar together with your fingertips until you have a coarse breadcrumb mixture. Transfer to prepared baking tray and spread out. Bake for 10 minutes, stirring halfway through cooking, until golden. Stir through pistachios and set aside to cool.

To serve, sprinkle pistachio crumb over mousse. Pipe 3 large dots of mousse over the top of the crumb and top with fresh raspberries and edible flowers.