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Soak the raisins in amaretto for at least a few hours until they are plump.
For the candied orange, peel the orange taking care to avoid the white pith and then julienne the peel. Place in a small saucepan with caster sugar and water on low-medium heat. Cook until the water has evaporated and the dissolved sugar starts to caramelise with a light golden colour or until hard crack stage. Place extra caster sugar on a plate and gently remove the candied orange from the pot with a fork, allowing some of the caramel to drip off. Place orange on the sugar plate and toss through the sugar using a fork, separating the strands. Allow to cool.
For the mousse, place egg white and cream of tartar in a stand mixer and whip, slowly adding the caster sugar until it has fully dissolved and stiff meringue peaks form. Transfer the meringue to a second large bowl. In a clean stand mixer bowl, place thickened cream inside and whip until stiff peaks form, add to the meringue. Place light sour cream, cream cheese and vanilla seeds in the stand mixer bowl and whip until smooth, add mixture to meringue and cream. Add raisins and any leftover amaretto to the second bowl. Using a large whisk, very gently fold everything together until combined, taking care not to deflate the mixture too much.
To arrange the dessert, coarsely crumble amaretti biscuits into the base of a stemless wine or martini glass. Top with mousse mixture and gently tap on the bench top to smooth out the top. Top with candied orange and a sprinkle of poppy seeds. Refrigerate for at least 2 hours before serving, or if overnight cover with cling film.
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