Chocolate, Lemon, Mint, Peanut

Shards of chocolate mousse encased in lemon and cocoa butter powder, dehydrated chocolate mousse, lemon sorbet and mint sorbet, served with candied mint, a peanut

crumb and a chocolate tuille

Serves 4Prep time: 1 hourCooking time: 2 hours plus chilling

Lemon and chocolate spray60g Valrhona chocolate pellets - 64% 110g cocoa butter pellets 2 tsp lemon oil Chocolate mousse 1.5 sheets gelatine150g Valrhona chocolate pellets - 72%800ml double cream

1 egg4 yolks75g caster sugar Chocolate caramel Tuiles 120ml glucose syrup4 tablespoons of poured white fondant 28g Valrhona chocolate - 72% - Pellets

Peanut sable100g salted peanuts 60g unsalted butter 40g caster sugar ½ vanilla pod 2g table salt 55g plain flour

Crystallized mint leaves12 mint leaves25g sugar25G WATER ½ egg white Peppermint Sorbet1 bunches of peppermint leaves20g milk powder125g caster sugar30ml glucose1/4 teaspoon table salt 1.5g sorbet stabilizer

Lemon Sorbet500g lemon puree20g milk powder125g caster sugar30ml glucose1/4 teaspoon salt230ml water1.5g sorbet stabilizer Dark Chocolate Cremeux150ml whipping cream75ml milk55g egg yolks25g caster sugar160g fine dark chocolate pellets (66% cocoa solids) 15g unsalted butter

Dehydrated mousse125g Valrhona pellets – 72%2 egg yolks5 egg whites45g caster sugar

FINISH120ml crème fraicheFresh micro chocolate mint

METHODPreheat oven to 175C and a dehydrator to 80C

Lemon and chocolate spray1. Melt chocolate with cocoa butter and oil in a pan until warmed through. 2. Strain through a fine sieve3. Add to spray gun and reserve, keeping it warm

Chocolate mousse 1. Melt 100g of the chocolate and set aside in warm place2. Whip the double cream to soft peaks and reserve in the fridge3. Sabayon the eggs and sugar by whisking them together in a bowl over a pan of

simmering water for 5-6 minutes until thick and glossy. 4. Soak gelatin in some cold water for 5 minutes until soft and pliable5. Add the gelatin to the egg mixture and beat in a kitchen aid for 5 minutes.6. When at room temp, fold in the reserved melted chocolate 7. When combined, again fold in the reserved cream8. Line a baking sheet with acetate9. Spread the mousse out thinly, then freeze for 2 hours 10. Melt the remaining chocolate in a bain maire and brush the frozen mouse with the

melted chocolate when frozen

11. Cut into large shards and spray with the lemon spray and freeze in the blast freezer for an hour

Chocolate caramel Tuiles 1. Place a silicone baking mat in a baking tray with a rim2. Cook the syrup and fondant in small pan over a medium heat until it reaches 160C3. Remove from heat and add the chocolate4. Once the chocolate has melted, pour onto the mat and leave to cool slightly 5. When pliable stretch with your fingers until thin and transparent, reserve in an air

tight box.

Peanut sable1. Blitz the salted peanuts2. Combine the sugar, butter, vanilla seeds and salt to a mixer with the paddle

attachment and cream until smooth and light.3. Mix in the flour and peanuts and beat on a low speed.4. When a dough is formed, remove from mixer, roll into a ball, wrap in cling film and

refrigerate for 1 hour5. Roll the dough between two pieces of greaseproof paper until about ¼ inch thick6. Cut out to thin rectangles7. Bake in the oven at 175C for 12 minutes8. When golden brown dust with sugar and brake into shards.

Crystallized mint leaves1. Add 25ml water to 25g sugar and bring to the boil to make a stock syrup2. Brush leaves in the stock syrup and egg whites 3. Sprinkle with sugar4. Dry in a dehydrator for an hour at 80 degrees

Peppermint Sorbet1. Blanche mint for 5 seconds, then plunge into ice cold water 2. Add the milk powder, caster sugar, glucose, salt and sorbet stabilizer in a pot, along

with 230ml water3. Bring to boil and allow to chill4. Blitz mint through the liquid and pass through fine sieve5. Churn in an ice cream machine as per instructions

Lemon Sorbet1. Add all ingredients to a pot, along with 230ml water2. Bring to the boil and allow to chill, before passing through a fine sieve3. Churn in an ice cream machine as per instructions

Dark Chocolate Cremeux1) Put the cream and milk into a medium saucepan and bring to the boil over a medium

heat.2) Whisk egg yolks and sugar together in a bowl for 2-3 minutes

3) Pour half of the cream and milk into egg and sugar mix and whisk until mixed, add in the rest of the milk mixture

4) Transfer egg mix back to saucepan and continuously stir until custard is thick enough to coat the back of a spoon

5) Remove from heat and pass through a sieve into the bowl of chopped chocolate and stir until incorporated

6) Add the butter and mix until smooth7) Pour into shallow dish, cover with cling film and cool quickly by placing in the blast

chiller, remove and chill in the fridge Dehydrated mousse

1) Melt chocolate by warming slightly in the microwave and set aside 2) Beat the egg yolks until pale and think and fold into the melted chocolate3) Whip egg white to soft peaks adding the sugar as you go by hand until it forms soft

peaks and then fold into chocolate mix4) Spread about a cm thick onto silicone mat and dry in a dehydrator at 90 degrees for

4 hours 5) Snap into shards

Plating up method1) Start by placing the peanut sable on the plate2) Spoon the lemon sorbet on one side, and the mint sorbet on the other3) Add a spoon of the chocolate mousse in the middle4) Garnish with the shards of dehydrated mousse and the candied mint