This is a simple pudding that I enjoyed recently at a dinner party in Northumberland. I'm pretty sure that I've worked out how it was made. The sickly sweetness of the white chocolate is counterbalanced by the sophisticated savoury taste of the cardamom pods.
First, warm up three tablespoons of milk in a small pan. Add some crushed cardamom pods and a bayleaf. The spices will infuse the milk with a subtle flavour. Next, very carefully melt some white chocolate over a bain-marie. If you over-heat the chocolate it will congeal into a strange, almost oily lump. Pour the infused milk through a sieve into the chocolate. Stir very carefully.
Whip up some double cream until thick and carefully fold this into the chocolate mixture. Finally, fold in some egg whites, which you have previously whipped into stiff peaks. (Incidentally, the secret to getting your egg whites to thicken up is to make sure that your mixing bowl is completely clean and dry and that all traces of oil and fat (i.e egg yolk) are removed).
Serve the mousse in ramekin dishes, and dust with cocoa powder.