Editor's pick

Chocolate might be the classic choice, but hey, don't stop there! Make mousse from avocado, prawn, caramel or even green tea.

This is my favourite way of making chocolate mousse. I use a slightly under-sweetened crème anglaise as the base, which makes it smooth and velvety rather than dense...
At Flying Fish, Peter Kuruvita serves this dish with crisp ocean trout skin and toasted kombu seaweed to contrast with the soft creamy textures of the confit...
This hybrid banana-toffee pie was created in an English restaurant, The Hungry Monk, in 1972. It consisted of a shortcrust pastry base topped with caramelised...
The fish and seafood harvested from the cold waters of the English Channel are superb, and this scallop mousse is a very delicate dish suitable for the finest...

Mousse recipes