Chef Mark Sycamore's Lemon, Olive Oil and White Chocolate Mousse Recipe

Melt the chocolate in a bowl over simmering water. Remove from the heat and stir in the oil. Set asideIn a separate, beat the egg yolks with half the sugar over a saucepan of hot water, until pale and fluffy.

Combine the chocolate mixture with the warmed egg yolk mixture.

Soak the gelatine in cold water. Heat the liqueur in a small saucepan with the vanilla seeds and lemon zest, then add the softened gelatine. Stir into the chocolate mixture. Allow to cool but do not place in the fridge.

Whip the egg whites with a pinch of salt until stiff and continue whipping adding the rest of the caster sugar gradually until it is all incorporated. Fod the egg mixture into the chocolate thoroughly ensuring there are now lumps or speckles of egg white. Cover with cling film and leave to set for at least 4 hours.