Lime and Coconut White Chocolate Mousse

To garnish:
1. 3 tablespoons freeze-dried raspberries 1 cup fresh raspberries
3 tablespoons toasted coconut shavings freshly grated zest of 1 lime
2. Put chocolate and coconut cream in the top of a double boiler, or in a large glass bowl over a pot of boiling water, taking care the bowl doesn’t touch the water.
3. As the chocolate starts to melt, stir in the zest and juice. Keep whisking until the chocolate is melted and the mixture is smooth. Leave to cool to room temperature. 4.
5. Whip the cream to soft peaks and fold into the chocolate mixture. Spoon into serving
bowls or glasses and refrigerate at least 6 hours, or overnight. Serve topped with crumbled freeze-dried raspberries, fresh raspberries, extra zested lime and coconut shavings.