Method

• 1.
  Place caster sugar and 1/3 cup (80ml) water in a saucepan over medium heat, stirring to dissolve sugar. Place eggwhites in a stand mixer fitted with the whisk attachment. Heat sugar mixture until it reaches 90°C on a sugar thermometer, then start whisking eggwhites on medium speed. Continue heating sugar mixture to 121°C. Whisk eggwhites to just before stiff peaks, then, with the motor running, add sugar syrup in a thin, steady stream. Whisk for 10 minutes or until mixture is stiff, glossy and cool.
• 2.
  Meanwhile, place ricotta, icing sugar, vanilla and mixed spice in the bowl of a food processor and whiz until very smooth. Transfer to a large bowl and set aside.
• 3.
  Soak gelatine in cold water for 5 minutes to soften. Place 1/4 cup (60ml) cream in a small microwavable bowl and heat for 30 seconds or until hot. Squeeze excess water from gelatine and add to hot cream, stirring until dissolved. Allow to cool, then whisk into ricotta mixture and then gently fold through meringue.
• 4.
  In a clean bowl, whisk remaining 1 cup (250ml) cream to medium peaks, gently fold through chopped chocolate and combine with ricotta mixture. Transfer mousse to a large piping bag fitted with a 1cm plain nozzle and refrigerate for 3 hours or overnight to set.
• 5.
  To make the burnt honey and mandarin syrup, place honey and cinnamon quills in a large, heavy-based saucepan over medium-high heat. Cook for 4-5 minutes until golden. Carefully add mandarin, cut-side down, and cook, swirling pan for 1-2 minutes. Remove from heat and cool before chilling for at least 1 hour to thicken syrup and steep mandarins.
• 6.
  To assemble, pipe ricotta mousse into tartlet shells and drizzle with burnt honey and mandarin syrup. Scatter over extra chopped chocolate and serve with halved mandarins alongside.