Method

Chocolate Crèmeux

Bloom the gelatine sheet in ice water.

Combine the rest of the ingredients in a bowl and whisk.

Place the bowl on top of a saucepan of simmering water, stir gently for about 30 minutes.

After 30 minutes add the bloomed gelatine, stir to combine and then pour into serving bowls to set.

Milk Chocolate Aero Sponge

Line a 5 cm deep, 25 cm long and 10 cm wide tray with plastic wrap.

Melt the chocolate slowly in the microwave (use the defrost setting to ensure it doesn’t burn). Remove from the microwave, add the oil and mix.

Pour the mixture into an espuma gun, charged with 1 gas charger.

Shake the espuma gun very well and spray the mixture into the prepared tray.

Sprinkle the salt on top and place in the fridge to set.

Crème Fraîche Ice Cream

This recipe requires an ice cream maker. If you don’t have one, a good quality natural-flavoured frozen yoghurt will suffice

In a medium sized saucepan add 75 g of the sugar, the honey and lemon juice and bring to a simmer. Remove and allow to cool slightly.

Beat the egg yolks in a bowl (by hand or using a stand mixer). Slowly add the sugar mix to the eggs while continuing to beat. Add in the crème fraîche and combine.

Whip the egg whites to soft peak stage and then fold into the mixture.

Place into an ice cream machine and churn until ready.

Beetroot Ice Cream

This recipe requires an ice cream maker. If you don’t have one, a good quality berry ice cream or frozen yoghurt will suffice.

Preheat the oven to 160 °C.

Whole bake the beetroots in the oven for 2 hours.

Remove from the oven, allow to cool and then peel off the skin. Place in a blender and blend until smooth.

Heat water in a saucepan for use as a double boiler.

Add the milk and cream to a saucepan and heat until just before boiling (small bubbles will appear in the mixture). Remove from the heat.

In a bowl mix the egg yolks and the glucose together, pour this mixture over the warm milk slowly and whisk.

Place the bowl over the saucepan of water as a double boiler and stir slowly for 30 minutes.

After 30 minutes take the bowl off the heat and whisk in the beetroot puree.

Cool the mixture down and then put in an ice cream machine to churn.

Toasted Cereal

Toast all the cereal and nuts together in a dry frying pan until fragrant.

Mix together the milk powder and icing sugar.

Dust the icing sugar mix over the cereal mix while hot and allow to cool.

Roughly chop the cereal mix and set aside.

Roasted Figs

Preheat the oven to 160 °C.

Cut the figs into quarters, place onto a baking sheet and drizzle with honey. Bake for 15 minutes until soft.

To Assemble

Creatively place each element on top of the set crèmeux, include one scoop of each ice cream, pieces of milk chocolate areo and 2 quarters of baked figs. Garnish with toasted cereal mix and fresh raspberries.