Two words: jelly, chocolate. This is lovely to set in a classic jelly mould. I would accompany it with blood orange segments and whipped vanilla cream. It wouldn’t complain if partnered with poached pears, quinces or vanilla custard. Neither would I.
14g gelatine leaves 140g caster sugar 160g dark creme de cacao 40g dark, unsweetened (Dutch) cocoa powder Soak the gelatine leaves in iced water until very soft. Bring the sugar, 750ml (3 cups) water, the creme de cacao and cocoa powder to the boil in a saucepan over medium heat. Squeeze the excess water from the gelatine leaves and whisk them into the chocolate mix until the gelatine has dissolved. Pass the mixture through a fine sieve into a jelly mould and place in the refrigerator to set, about 2-3 hours. To serve, quickly dip the mould in hot water and turn the jelly out on to a lovely antique plate.
Blini, opposite page; super crispy roast duck; steamed Murray cod with pink onions, capers and lemon balm; chocolate jelly