White chocolate mousse with blackberries and honeycomb

Put the gelatine in a small bowl of cold water. Bring the cream and vanilla pod to the boil in a small pan, then remove the vanilla pod (rinse it, then pat dry and put in a jar of sugar to reuse it). Put the white chocolate in a heatproof bowl and pour over the hot cream to melt the chocolate, then blitz using a hand blender.

While the chocolate mixture is hot, whisk in the soaked gelatine leaf, squeezing any excess liquid from the gelatine before adding it. Set aside to cool. Lightly whip the crème fraîche. When the mixture has reached 35C (this will prevent the crème fraîche from melting), fold in the crème fraîche.

Divide the mixture between four small dessert glasses or bowls. Chill until set – this will take a few hours, so prepare these in advance. Garnish with blackberries and honeycomb before serving.