- 5 tbsp double cream
- 5 tbsp mascarpone
- 55g/2oz white chocolate, melted and cooled
- 1 tbsp icing sugar
- 1 tbsp honey
- 2 brioche rolls
- 55g/2oz pecan nuts, plus extra to garnish
- blueberries, to garnish
- Place a 7.5cm/3in metal ring on a dessert plate.
- Whisk the double cream until soft peaks form when the whisk is removed.
- Fold the whipped ceam into the mascarpone, along with the cooled, melted chocolate.
- Stir through the icing sugar and honey.
- Fill the metal ring with the cream mixture so that it is well packed.
- Place the brioche rolls and pecan nuts in a small food processor and pulse until they form crumbs.
- Top the cream with the brioche and nut crumbs.
- Arrange the extra pecan nuts and blueberries around the top of the dessert.
- Chill until required and remove the ring to serve.