Equipment: For this recipe you will need an espuma gun, with two gas charges.
For the orange cream, heat the orange juice and sugar in a saucepan until the sugar melts and the mixture is syrupy.
Pour the mixture into a bowl and stir in the yoghurt and milk until smooth and creamy. Pour the mixture into an espuma gun and charge with two gas chargers. Keep in the fridge until needed.
For the coffee sabayon mousse, whisk the egg yolks and sugar together in a bowl set over a pan of simmering water (do not let the base of the bowl touch the water). Continue to whisk until the mixture thickens.
Remove the bowl from the water, add the coffee mixture, Camp coffee and softened gelatine and stir until well combined. Divide the mixture among 4 coffee cups.
For the caramelised hazelnuts, preheat the oven to 180C/350F/Gas 5.
Scatter the hazelnuts onto a baking tray and roast in the oven for 7-10 minutes, or until golden-brown.
Heat the water, caster sugar and lemon juice in a frying pan until the mixture becomes golden-brown in colour.
Remove the pan from the heat and stir in the roasted hazelnuts. Pour the mixture onto baking paper or a silicone mat and set aside to harden.
For the chocolate fondant pots, grease 4 ramekins.
Melt the chocolate and butter together in a bowl set over a pan of simmering water (do not let the base of the bowl touch the water).
Meanwhile, whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gradually whisk in the sugar until stiff peaks form when the whisk is removed.
Carefully fold the chocolate mixture and flour into the egg white mixture. Spoon the mixture into the 4 ramekins and bake in the oven for 6-8 minutes. Remove from the oven and set aside to rest for 2 minutes.
To serve, using a rolling pin, break the caramelised hazelnuts into small pieces. Place a chocolate pot onto each of 4 serving plates and scatter the hazelnut pieces on top. Place a cup of coffee mousse alongside, squirt the orange cream on top and dust with cocoa powder.
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