Mango and passion fruit mousse

Whisk the condensed milk with the sugar and egg yolks to form a sabayon. In another pan bring the milk to a boil before mixing into the sabayon. Stir the soaked gelatine into the warm milk mixture until it dissolves

Mix the mango and passion fruit purée together, and then mix into the milk mix. In a separate bowl, whisk the double cream to a medium peak and also fold into the mixture. Pour into the serving glasses and allow to set in the fridge to form your first layer

For the blancmange, whisk the condensed milk and sugar together in a bowl. Bring the milk and cream to a boil in a pan and then pour in the condensed milk and sugar. Stir the soaked gelatine into the warm milk mixture, stirring until dissolved. Pass through a sieve and allow to cool but not set

If the mango and passion fruit mousse has set, pour the blancmange over the top, creating a second layer. Allow to set in the fridge

For the passion fruit sauce, heat all the ingredients together in a pan. After 5 minutes, stir in the soaked gelatine until fully dissolved. Pour over the set mousse to create a third layer. Leave in the fridge to set

For the white wine and lemon jelly, heat the gelatine with the sugar and water in a pan until the gelatine dissolves. Allow to cool

Once it is cooled, add the wine and lemon juice and leave to set in the fridge

For the black pepper tuile, gently melt the isomalt in a thick bottomed saucepan until clear. Remove from the heat and add the black pepper. Pour onto greaseproof paper and cover with another sheet of greaseproof on top

Use a palette knife to spread the mixture thinly and evenly between the two sheets. Leave to set at room temperature

Once set and crisp, break into shards and place on top of the set mousse along with the white wine jelly