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This creamy citrus treat is perfect for all ages.

6 clementines
100g white chocolate
3 tbsp clear honey
150g tub Total 0% Fat Greek Yogurt
150g light crème fraîche
1 sachet Dr Oetker Gelatine *Vegetarians can use Dr Oetker Vege-Gel (2 sachets required)
100g ginger biscuits, crushed

Place 4 of the clementines into a bowl, cover with boiling water and allow to stand for 10 minutes. Peel away the skin and pith. Slice thinly into circles.
Break the chocolate into small squares and place in a bowl with 2 tbsp of the honey and all of the yogurt. Heat over a pan of gently simmering water until the chocolate has melted and you have a smooth mixture.
Remove from the heat.
Finely grate the zest of the two un-soaked clementines and squeeze the juice. Beat the zest from both and the juice from one into the chocolate mixture with the crème fraîche.
Place the juice from the remaining clementine into a small bowl, sprinkle the gelatine over and allow to stand for 10 minutes until it goes spongy. Heat over a pan of simmering water until it dissolves, then whisk into the chocolate mixture. Chill the mixture for 2 hours until it has firmed up, and whisk well.
To assemble, spoon a little of the mousse into the base of 4 individual glass serving dishes, top with a spoonful of biscuit crumbs and a few slices of clementine, continue building the layers, finishing with a clementine slice. Drizzle a little of the remaining honey over and top with a few ginger biscuit crumbs.