Pudding à l'Adrea

Ingredients

• 2 cup thin cream
• 1.5 tbsp granulated gelatine
• 2 tbsp cold water
• 0.75 cup sugar
• 4 egg whites
• 3 tbsp Sherry
• 1.5 tbsp Sauterne
• Sauterne jelly mixture
• pistachio nuts
• glacéd cherries

Method

Make the Sauterne jelly base using 1.5 tsp of gelatine dissolved in cold water, then set it in two batches — one coloured green with a drop of spinach juice or chlorophyll, the other pink with cochineal or crushed raspberries. Line a 1-litre fancy moulds|mould by spooning thin layers of each jelly alternately into the sides, pressing pistachio quarters into the green sections and quartered glacéd cherries into the red as you go. Chill this armature until set solid — at least two hours — before you touch the cream layer. This decoration gives structure; it won't collapse into the mousse if the gelatin below has properly chilling|chilled.

Scald 480 ml of thin cream — just to steaming, not boiling — in a heavy-bottomed pan. Sprinkle the remaining 1.5 tbsp gelatine over 2 tbsp cold water and let it bloom for five minutes, then stir it into the hot cream off the heat until the granules disappear completely. The heat denatures the protein in gelatine, unlocking its thickening power. Set the pan aside to cool to room temperature — about ten minutes — stirring occasionally.

Whip the egg whites in a scrupulously clean bowl to stiff peaks. This whipping|whipping creates a foam of air pockets that will keep the mousse light and cloud-like, not dense. Once the cream mixture has cooled noticeably — it should feel warm to the touch, not hot — fold in the stiff whites in two stages using a spatula, turning the bowl as you go to avoid crushing the air you've just built in. Stir the caster sugar, Sherry, and Sauternes together and fold through gently until just combined.

Set the lined mould in a bowl of iced water. Pour the mousse mixture into the mould slowly and carefully to avoid sloshing the delicate jelly sections. Chill for at least four hours, until the mousse is set and holds its shape when turned out onto a cold plate. Dip the base of the mould in hot water for three seconds to loosen, then invert onto a serving dish and give it a sharp tap. The contrast between the jewelled jelly casing and the pale mousse interior is the whole point here — don't rush the unmoulding.