White chocolate & saffron mousse with roasted strawberries

Put the chocolate in a heatproof bowl set over a pan of simmering water (don’t let the water touch the bowl). Stir until melted, then set aside to cool a little. Grind the saffron to a powder in a pestle and mortar (or crush with your fingers). Heat 2 tbsp double cream in a small pan until just starting to steam, then pour it over the saffron; set aside.

In a large bowl, whisk the egg whites to soft peaks, then add 1 tbsp sugar and whisk again briefly. In a separate bowl, whip the remaining double cream to soft peaks. Stir the egg yolks into the cooled chocolate, then fold into the whipped cream with the saffron cream and a pinch of salt. In 3 batches, gradually fold the egg whites into the cream mixture. Divide between 4 ramekins or glasses and chill for 6 hours or overnight.

Meanwhile, preheat the oven to 200°C, gas mark 6. Mix the berries, remaining 1 tbsp sugar and the oil. Roast on a baking tray for 10 minutes, stir, then cook for 5 more minutes. Allow to cool for about 20 minutes, then spoon over the ramekins to serve.