Chocolate mousse with pink grapefruit and vanilla cream

1.Stir chocolates and 330ml warm water in a bowl over a saucepan of simmering water until melted and smooth (4-5 minutes). Cool slightly, then stir in egg yolks. Whisk eggwhites in an electric mixer until soft peaks form (1-2 minutes), then gradually add sugar until incorporated. Fold a large spoonful of eggwhite into chocolate mixture to loosen slightly, then fold in remaining eggwhite in batches. Spoon into a serving bowl (about 3 litres) or individual glasses, smooth top and refrigerate to set (at least 2 hours).

2.For pink grapefruit garnish, segment the grapefruit over a bowl to catch the juice. Drain off juice (you will need 200ml, so squeeze the extra grapefruit if necessary) and combine in a small saucepan with sugar. Add julienned rind and cook over low heat, stirring until sugar dissolves (1-2 minutes), then simmer until syrupy (12-15 minutes). Set aside to cool, then pour onto grapefruit and refrigerate until required.

3.Whisk cream, crème fraîche and vanilla seeds in a large bowl until soft peaks form (1 minute; be careful not to over-whisk). Spoon on top of mousse, top with grapefruit and syrup, and serve with remaining grapefruit to the side.