Have moulds or pan ready before starting the mousse as once it’s done you want to get it into the containers before it starts setting up.

Pour water into a small bowl and sprinkle over gelatin, set aside and let bloom, about 5 minutes.

Place white chocolate in a medium bowl and add bloomed gelatin.

Heat the heavy cream (it doesn’t have to come to a boil), then pour it over the white chocolate, leave 2 minutes for the chocolate to start to melt then whisk together till completely combined.

Combine the white chocolate mixture with the ackees and blend till smooth, pass through a fine sieve to ensure no hard bits get into the mousse.