Blackberry and White Chocolate Parfaits

Put 200 grams of the blackberries and all the sugar in a food processor and process until smooth.

Push through a sieve set over a bowl and discard the seeds. Stir through the remaining blackberries, cover and refrigerate until ready to use.

Mousse: Put half the cream in a small saucepan and bring to just below boiling point. Remove from the heat and stir in the chopped chocolate. Whisk until the chocolate has melted and the mixture is smooth. Cool, stirring occasionally to prevent a skin forming. Softly whip the remaining cream with the orange zest and fold into the chocolate cream. Refrigerate until set. The mixture will be thin but will firm up when chilled.

To assemble: Spoon the berries into the base of 4 glasses. Top with a layer of crushed biscuits then with the mousse. Garnish with extra berries and grated white chocolate.