Mango & coconut mousse slice

1.Line base and sides of a 10 x 20cm loaf pan with one long strip of baking paper.

2.In a medium saucepan, combine cream, sugar and lime leaves. Stir on low until sugar dissolves, then remove from heat. Infuse for 5 minutes, then discard leaves.

3.In a small jug, whisk gelatine briskly into water with a fork until dissolved. Whisk into hot cream mixture with juice. Cool.

4.Slice off mango cheeks, then scoop out flesh and chop. Slice remaining flesh from stones, then peel and chop pieces. Purée in a blender or food processor until smooth.

5.Whisk mango purée and yoghurt into cream mixture. Pour into pan. Cover with plastic wrap and chill overnight.

6.In a small saucepan, combine sugar and water. Stir over low heat until sugar dissolves, then simmer for 6-8 minutes until edges turn golden.

7.Add berries and chilli, then simmer for a further 2 minutes. Push through a sieve.

8.Remove plastic and invert mousse onto a serving plate. Gently remove pan, then paper.

9.Spread coconut over a tray and gently roll edges of mousse in coconut.

10.Top with extra sliced mango and lime zest, then serve in slices with chilli caramel.