White Chocolate Mousse with Red Fruit Jelly

For the mousse, cover the gelatine in a bowl with cold water and let it soften in about 10 minutes. Break the chocolate into pieces and place in a small metal bowl. In a saucepan with not too hot water, melt while stirring. Let the couverture become lukewarm.

Wash the orange with hot water and finely grate the peel. Separate the eggs. Mix the egg yolks with the vanilla sugar and the orange peel until foamy, beat the egg whites until stiff. Beat the cream until stiff too. Drain the gelatine and heat it with the orange liqueur or 2 tablespoons of water in a small saucepan until the leaves dissolve. Thoroughly stir the gelatine into the egg yolk cream, also mix in the chocolate. Fold in the egg whites and cream one after the other. Fill the chocolate mousse into a bowl and place in the refrigerator for at least 4 hours.

For the red fruit jelly, put the grape juice, sugar, cinnamon stick, vanilla pulp and vanilla pod in a saucepan and bring to the boil. Add half of the fruit and simmer on low heat. Mix the vanilla pudding powder with a little water or juice and fold into the fruit mixture. Bring to the boil once and stir well until the mixture binds. Fold in the remaining berries and let the red jelly cool. Remove the cinnamon stick. Pour into a large bowl and refrigerate until ready to eat.

Cut out 2 cams with spoons and place them on the red fruit jelly. Decorate with a mint leaf and various berries and serve.