White and Semi-Sweet Chocolate Mousse

White and Semi-Sweet Chocolate Mousse: Whip the heavy cream with cornstarch until it forms a chantilly (1). Reserve

Dissolve the white chocolate in a double boiler

As soon as it's fully dissolved, add half of the cornstarch and mix until it dissolves (2)

Add 1 tablespoon of vanilla extract and, while whipping, add 3 egg whites one at a time

Let it cool and then fold in half of the chantilly mixture, mixing delicately (3)

Repeat the same process for the semi-sweet chocolate (4)

In a mold or English trifle dish, place the semi-sweet chocolate mixture and top with the white chocolate mousse (5)

Cover with plastic wrap and refrigerate for 2 hours

Dismantle

Calding Liquid: Chop the semi-sweet chocolate into small pieces, place in a saucepan and add heavy cream and cornstarch

Heat until melted and smooth, then stir in orange zest

Assembly: Serve two slices of the mousse topped with calding liquid, maraschino cherries, holly leaves, and slices of orange and lemon.