Clementine, white chocolate and ginger mousse

And the rest...

1. 1 Soften the gelatine in cold water for a few minutes.
2. 2 Meanwhile, melt the chocolate in a heatproof bowl, set over a pan of simmering water (do not let the bottom of the bowl touch the water).
3. 3 Remove from the heat and set aside
4. 4 Place another heatproof bowl over the pan of simmering water and whisk the egg yolks, clementine zest, juice and grated ginger until thick and creamy, with some air bubbles.
5. 5 This takes 5-10 minutes.
6. 6 Squeeze the gelatine to remove excess water, then add it to the egg mixture.
7. 7 Whisk again until combined and the gelatine has dissolved.
8. 8 Remove from the heat and gently fold in the melted chocolate.
9. 9 Leave to cool to room temperature.
10. 10 Whip the double cream into soft peaks, and gently fold it into the cooled chocolate mixture.
11. 11 Divide among 4 glasses and chill in the fridge for 2 hours, or until set.
12. 12 Garnish with grated clementine zest and a twist of peel, to serve.

And the rest...