Jersey Milk Chocolate Mousse with Jersey Royal Potato Crumble and Seasonal Berries

**Prepare the Chocolate Base:** Melt the Jersey milk chocolate in a heatproof bowl set over a pan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Once melted, remove from heat and let cool slightly.

**Make the Custard:** In a saucepan, heat 120ml Jersey milk over medium heat until just simmering. In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.

**Combine Custard and Chocolate:** Remove the custard from the heat and immediately pour it over the melted chocolate. Stir until smooth and glossy. Let cool slightly.

**Whip the Cream:** In a separate bowl, whip 150ml of Jersey double cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture in two additions, being careful not to deflate the mixture.

**Whip Egg Whites:** In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gently fold into the chocolate mixture, again being careful not to deflate the mixture.

**Chill the Mousse:** Divide the mousse among four serving glasses or ramekins. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set properly.

**Prepare the Jersey Royal Potato Crumble:** Preheat oven to 180°C (350°F). In a bowl, rub the cold cubed Jersey butter into the plain flour until it resembles breadcrumbs. Stir in the grated Jersey Royal potatoes and light brown sugar. Spread the mixture evenly on a baking sheet and bake for 15-20 minutes, or until golden brown and crisp. Let cool completely.

**Assemble and Serve:** Just before serving, spoon some of the Jersey Royal potato crumble over the top of each mousse. Arrange the seasonal berries around the mousse. Dust with icing sugar if desired.

**Enjoy**