Panna Cotta with Orange (Jaffa) Mousse and Strawberry Topping

EQUIPMENT: Electric mixer, 6 x 1 1/4 cup-capacity serving glasses, 12-hole, 1/3 cup-capacity muffin pan

Step 1 Place dark chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring with a metal spoon halfway through cooking, for 1 to 2 minutes or until smooth. Set aside for 5 minutes to cool.

Step 2 Using an electric mixer, beat cream until soft peaks form. Wash and dry beaters. Using electric mixer, beat egg whites until soft peaks form. Add 2 tablespoons of the sugar. Beat until smooth and glossy.

Step 3 Place boiling water in a small bowl. Sprinkle over 1 teaspoon of the gelatine. Whisk with a fork until gelatine is dissolved. Cool for 3 minutes.

Step 4 Add egg yolks and half the whipped cream to melted chocolate. Stir to combine. Add gelatine mixture. Stir well to combine. Fold in remaining whipped cream. Fold egg white mixture into chocolate mixture, in 2 batches, or until combined. Fold in half the Cointreau.

Step 5 Rest the sides of 6 x 1 1/4 cup-capacity serving glasses, on an angle, in the top of a 12-hole, 1/3-cup-capacity muffin pan. Carefully spoon chocolate mousse mixture into each glass, on one side, smoothing top so it sets diagonally in glasses. Refrigerate for 2 hours or until firm.

Step 6 Place extra cream, buttermilk, vanilla and remaining sugar in a small saucepan over medium-low heat. Cook, stirring, for 4 to 5 minutes or until almost simmering (do not boil). Pour into a heatproof jug. Sprinkle over remaining gelatine. Whisk until gelatine is dissolved. Set aside for 20 minutes to cool.

Step 7 Remove glasses from muffin pan and stand upright on a tray. Pour panna cotta mixture into glasses, filling to sit level with the top of the chocolate mixture. Refrigerate for 4 hours, or overnight, until firm.

Step 8 Place strawberries in a bowl. Add icing sugar and remaining Cointreau. Toss to coat. Set aside for 1 hour. Spoon strawberries into glasses. Serve.