Chocolate Crisp and Mandarine mousse

Method

• Melt the chocolate on a stove in a Bain Marie and dip the potato Crisp into it.. Let cool down on a baking paper.

• soak the gelatine leaves in cold water to softened and heat up the double cream in a saucepan.
• Press the gelatine in your hands to remove the excess of water and wisk into the double cream until all dissolve.
• Leave the double cream to cool down for at least 20 minutes.
• Bring to simmer the Mandarine puree with the sugar and butter, mix well and let cool down for 10 minutes.
• Mix together the cream and Mandarine mix, whip the egg white to "soft pick" and then fold into the Mandarine mix.
• Pour the Mandarine mousse into a mould and let set in the fridge for at least 3 hours.
• Once cold and set, slice the mousse and make the dessert by alternate the chocolate crisp and slices of mousse.

• Sereve with a orange or other fruit coulis and garnish with Shiso Green or fresh Mint.