Ingredients
250g/9oz mascarpone
2 limes, zest and juice
2 tbsp icing sugar
225ml/8fl oz double cream
2 tbsp cocoa powder, plus extra for dusting
oil, for greasing
10 chocolate toffee sweets
1 orange, segmented, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. In a bowl, mix together the mascarpone, lime juice and zest, icing sugar, cream and cocoa powder.
3. Spoon the mixture into a lightly oiled chefs' ring on a serving plate and place into the fridge to chill for 15 minutes. Remove the ring.
4. Place the chocolate toffee sweets into a blender and pulse until broken up. Tip onto a non-stick baking sheet, then place in the oven for five minutes, or until slightly melted.
5. Remove from the oven and leave to cool for one minute. Make twists out of the slightly melted caramel.
6. To serve, place the orange segments around the base of the mousse and decorate the top with the caramel twists. Dust with cocoa powder.
