‘Attention to detail is absolutely key’
25g cocoa nibs Method: Melt chocolate and oil over a bain marie, add the cocoa nibs and reserve for coating.
Coffee Gelato
1l milk 510ml 35% cream 85g 0% milk powder 100g glucose Ice cream stabiliser 240g sugar 14g freshly ground coffee
Method:
Heat milk and cream to 40°c. Mix stabiliser with sugar, milk powder and glucose then add to milk (quantity and temperature of stabliser might vary depending on brand – I use Louis Francois Stab 2000 and heat milk to 90°c) Finally add coffee and chill for at least 4 hours before churning in an ice cream machine.
Chocolate Cake
340g chocolate 450g of eggs 400g sugar 50g flour 2g salt
Method:
Melt chocolate and butter over a bain marie. Whisk eggs, salt and sugar until trippled in volume. Sift flour. Pour melted chocolate and butter into eggs while continuing to whisk. Fold in flour. Spread 2cm think in a baking tray and bake at 150°c for 16 minutes. Once cool cut 3cm disks and reserve for serving.
Assembly
Once mousse is frozen cover with thin layer of the passion fruit jelly. Pour the jelly over a spoon as it will melt the mousse if poured directly. Return mousse to the freezer and once frozen cut 8cm disks. Dip the bottom of these frozen disks in the chocolate coating and leave to defrost. Meanwhile, make chocolate disks by thinly spreading tempered chocolate on a plastic sheet and cutting disks just before setting.
Serving:
To serve, stick a chocolate mousse disk to a plate using leftover mousse. Place disk of chocolate cake on top and cover with a disk of tempered chocolate. Add a quenelle of coffee ice cream on top and decorate with fresh passion fruit.