Method

• 1.
  Melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water). Remove from heat and stir until smooth. Cool slightly.
• 2.
  Soak gelatine in a bowl of cold water for 5 minutes to soften.
• 3.
  Place 100ml cream in a small pan over medium heat and bring to a simmer. Remove from heat.
• 4.
  Squeeze excess water from gelatine, then stir gelatine into cream until combined. Cool.
• 5.
  Whisk the icing sugar and remaining 200ml cream to soft peaks.
• 6.
  Add egg yolks to warm chocolate, 1 at a time, beating well after each addition.
• 7.
  Fold in the gelatine mixture, then fold in whipped cream and yoghurt. In a separate bowl, whisk the eggwhites to soft peaks, then gently fold into the white chocolate mixture until combined. Spoon mixture into a 20cm cake pan and cover with plastic wrap. Chill for 4 hours or overnight until set.
• 8.
  Place scoops of sorbet in serving glasses. Top with a scoop of mousse, scatter with fruit and mint leaves, and serve with a lace tuile on the side.