Ricotta mousse with white chocolate and candied red pepper

In a bowl, beat the egg yolk with the sugar yellow and frothy. Bring the milk to the boil and then add to the egg mixture. Pour everything back into the pan and let the custard cook for 2 minutes at a low setting.

Spoon the chocolate in a bowl and add the warm custard while stirring. Whisk until all the chocolate has melted and the whole has cooled down.

Stir in the orange zest and ricotta through the chocolate custard and spread over 4 glasses. Leave to set in the fridge for 2 hours.

Garnish the mousse with the candied peppers and a mint leaf.