Festive Fennel, Liquorice and White Chocolate Mousse

Festive Fennel, Liquorice and White Chocolate Mousse

This festive fennel, liquorice and white chocolate mousse makes for the ideal light dessert after that stomach stretching Christmas roast.

We're proud to work with John Moores Univeristy of Liverpool and their food technology students. A big thank you to Rachel Lilywhite for this 'Festive Fennel, Liquorice and White Chocolate' recipe.

Serves 6

Cooking time 40 miniutes



1 Gently warm the milk with the liquorice liqueur and fennel.

2 Take off the heat when warm and allow to infuse for 25 minutes. Meanwhile bring a small pan of water to a gentle simmer.

3 Put the white chocolate in a heatproof bowl and put it over the pan. Turn the heat off and leave the bowl over the hot water for 15 minutes or until the chocolate has melted.

4 Take the bowl off the pan and allow to cool a little.

5 Strain the warm milk on to the melted chocolate and stir until completely smooth. Leave it to cool for 10 minutes.

6 Whip the cream in a bowl until it just begins to hold its shape.

7 Whisk the egg whites in a bowl until soft peaks form.

8 Using a large metal spoon, fold the whipped cream into the chocolate mixture, and then carefully fold in the egg whites.

9 Spoon the mixture into six glasses and chill for up to 4 hours or overnight.