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Chocolate Dish

Poached pineapple, Michel Cluizel cones, cicely ice cream, rum raisin and passion fruit

Chocolate Mousse

  • 6 egg yolks
  • 2 eggs
  • 200g of caster sugar
  • 100g of water
  • 500g of cream
  • 375g of 65 % dark chocolate, Michel Cluizel

Pineapples

  • 1 pineapple, del monte
  • 225g of caster sugar
  • 75g of pineapple juice
  • 25ml of Pedro Ximenez

Ice cream

  • 1000ml of full-fat milk
  • 100g of cream
  • 150g of caster sugar
  • 95g of egg yolk
  • 100g of sweet cicely

Raisins

  • 100g of raisins
  • 150g of water
  • 150g of caster sugar
  • 2 passion fruits
  • 35ml of Malibu

Pineapple gel

  • 400ml of pineapple juice
  • agar agar, 1% of final pineapple juice weight

Chocolate casing

  • 200g of 65 % dark chocolate, Michel Cluizel

Chocolate crumble

  • 60g of unsalted butter, room temperature
  • 50g of flour
  • 50g of cocoa powder
  • 50g of brown sugar
  • 1 pinch of flaky sea salt
  1. Begin by preparing the mousse. Place the sugar and the water in a pan and boil to 119˚C. Meanwhile, add the eggs and the egg yolks to a food mixer and whisk on full speed. Once the sugar and water has reached 119˚C, pour slowly onto the eggs while continuing to whisk on a medium speed until cool
    • 100g of water
    • 200g of caster sugar
    • 6 egg yolks
    • 2 eggs
  2. In a separate bowl, add the cream to a pan over a medium heat and bring to the boil. Once boiling, remove from the heat and pour onto the room temperature chocolate. Stir gently to combine and allow to cool until lukewarm
    • 500g of cream
    • 375g of 65% dark chocolate, Michel Cluizel
  3. In a large bowl, fold the egg sugar mixture into the chocolate and transfer to a container to set and cool in the fridge
  4. To prepare the pineapple, melt the sugar in a small deep pot over a medium heat until a dark caramel forms, approximately 170˚C. Add the pineapple juice to dilute and bring to the boil, ensuring all the caramel and juice are combined
    • 225g of caster sugar
    • 75g of pineapple juice
  5. Meanwhile, cut the pineapples into large cubes and simmer gently in the caramel for 10 minutes. Add the Pedro Ximenez, stir to combine and remove from the heat. Transfer to a bowl, wrap in cling film and set aside until ready to serve
    1 pineapple
    25ml of Pedro Ximenez
  6. For the ice cream, in a pan, combine the milk and cream and bring to the boil. Add the sweet cicely, remove from the heat and allow to infuse for 1 hour
    • 1000ml of full-fat milk
    • 100g of cream
    • 100g of sweet cicely
  7. After 1 hour, whisk the eggs with the sugar until creamy and pale in colour. Bring the cream mixture back to the boil, then pass through a fine sieve onto the eggs, whisking to combine. Add to a pan and heat to 65˚C. Once it reaches 65˚C, remove from the heat and allow to cool. Freeze in a Pacojet container and churn once ready to serve
    • 95g of egg yolk
    • 150g of caster sugar
  8. 8 For the raisins, boil the water with the sugar in a pan to create a sugar syrup. Add the raisins to the syrup and allow to cool. Once the mixture has cooled, add the Malibu and the passion fruit pulp, including the seeds
    • 150g of water
    • 150g of caster sugar
    • 2 passion fruits
    • 100g of raisins
    • 35ml of Malibu
  9. To prepare the pineapple gel, heat 200ml of the pineapple juice in a pan over a medium heat. Reduce for 20 minutes until it darkens and begins to caramelise. Remove from the heat and refresh with the remaining 200ml of juice, whisking to incorporate. Weigh the final juice solution and add 1% agar agar
    • 400ml of pineapple juice
    • agar agar, 1% of final pineapple juice weight
  10. Return to a low heat and blitz to incorporate. Simmer for 3 minutes, then remove from the heat, transfer to a suitable container and allow to set in the fridge
  11. Once the gel has set, blitz in a blender to form a smooth gel. Add to a squeezy bottle and set aside until ready to plate
  12. To form the chocolate casing, prepare the acetate into 6 strips measuring 6cm x 12cm. Melt the dark chocolate in a bain-marie until is reaches 54˚C
    • 200g of 65% dark chocolate, Michel Cluizel
  13. Remove from the heat and allow to cool evenly to 27˚C, then reheat to 32˚C, smooth onto the acetate to a depth of approximately 1.5mm
  14. While the chocolate is still wet, shape the 6 strips into open bottomed cones, sealing at the bottom. Place onto a tray and refrigerate until dry
  15. Preheat the oven to 160˚C/gas mark 2
  16. For the chocolate crumble, blitz the butter with the cocoa and flour until it resembles breadcrumbs. Pulse in the brown sugar and salt. Spread thinly over a lined baking tray and bake for 20 minutes until crunchy. Remove from the oven, allow to cool then pulse in a food processor to form fine, crunchy crumbs. Set aside in a container until ready to use
    • 125g of unsalted butter, room temperature
    • 100g of flour
    • 100g of cocoa powder
    • 50g of brown sugar
    • 1 pinch of flaky sea salt
  17. Before serving, remove the mousse from the fridge. Whisk thoroughly to aerate and place in a piping bag. Remove the chocolate cones from the fridge and place in the middle of each plate. Fill the cones with the whipped mousse and top with chocolate crumble
  18. 18 Arrange a piece of pineapple in its liquid next to each chocolate cone and add the raisins, passion fruit and a few drops of the pineapple gel. Sprinkle on the crumble and finish with a scoop of ice cream. Serve immediately
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