Push the boat with this impressive chocolate dessert. The are lots of components, but they're all straightforward.
125ml/4fl oz whipping cream
160ml/5½fl oz condensed milk
3 limes, juice and zest
20g/¾oz unsalted butter
150ml/5fl oz whipping cream
100g/3½oz milk chocolate
125g/4oz dark chocolate (minimum 70% cocoa solids)
pinch chilli flakes
250ml/9fl oz sugar
1½ sheets gelatine, soaked in cold water until softened, drained
½ can, or 165ml/5½fl oz ginger beer
50ml/2fl oz lime juice
25ml /1fl oz dark rum
100g/3½oz sugar
2g agar-agar
50g/2oz caster sugar
50g/2oz desiccated coconut
30g/1oz plain flour
15g/½oz dark chocolate (85% cocoa solids)
50g/2oz milk powder
40g/1½oz butter, melted
small mint leaves
micro flowers, a variety of colours and shapes
For the lime mousse, whisk the cream in a bowl until soft peaks form when the whisk is removed, gently stir in the condensed milk, lime juice and zest. Chill in the fridge.
For the chilli chocolate ganache, melt all of the ingredients together in a bowl set over a pan of simmering water (do not let the base of the bowl touch the water) until smooth and glossy. Pour the mixture into a shallow tin and chill in the freezer for one hour.
For the ginger jelly, heat the sugar and 125ml/4fl oz of water in a pan until dissolved. Bring to the boil and simmer for two minutes.
Mix 100ml/3½fl oz of the sugar syrup with the softened gelatine leaves until completely dissolved. Stir in the ginger beer. Pour into a shallow tin and chill in the fridge for one hour.
For the lime and rum coulis, heat all of the ingredients into a saucepan and boil to form a thick syrup. Remove from the heat and set aside to cool.
For the chocolate coconut sand, blend all of the ingredients in a food processor until the mixture resembles sand.
To serve sprinkle some chocolate sand onto serving plates. Place a quenelle of lime mousse on top. Cut the ganache into four and place one on each plate. Cut the jelly into small cubes and scatter on the plates. Drizzle over the lime and rum coulis and decorate with the micro flowers.
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