Chocolate and paprika sorbet with marshmallows, truffle and pine nut sugar and passion fruit syrup

Ingredients

For the plain chocolate and smoked paprika sorbet
250ml/9fl oz full-fat milk
225g/8oz granulated sugar
100ml/3½fl oz water
½ tbsp liquid glucose (available from baking sections of many supermarkets)
hot smoked paprika (to taste)
200g/7oz plain chocolate, at least 70 per cent cocoa solids, chopped
For the marshmallows
500g/1lb2oz granulated sugar
150g/5½oz caster sugar
3 tbsp liquid glucose
250ml/9fl oz water
1 large free-range egg white
4½ sheets gelatine, soaked in 140ml/¼pt water
½ tsp vanilla extract
vegetable oil, for greasing
icing sugar and cornflour, for dusting and coating
65g/2¼oz fresh raspberries
For the passion fruit syrup
12 ripe passion fruit, halved
300g/10½oz caster sugar
300ml/10fl oz water
squeeze fresh lemon juice
For the truffle sugar
1 medium black truffle, finely sliced
200g/7oz pine nuts
2 tbsp golden caster sugar
250g/9oz unsalted butter, diced
To serve
small handful lemon basil cress
small handful fresh wood sorrel

Method

1. For the plain chocolate and smoked paprika sorbet, place the milk, sugar, water and glucose into a large heavy saucepan over a medium heat and gradually bring to boil, stirring continuously until dissolved.
2. Remove from the heat and add smoked paprika to taste, add the chopped chocolate and stir until melted. Return the pan to the heat and bring to a gentle boil. Cook for 1-2 minutes and remove from the heat.
3. Cool, stirring occasionally so that a skin doesn't form. Transfer to an ice cream maker and churn according to manufacturer's instructions, until firm and creamy.
4. For the marshmallows, place the sugar, glucose and water in a heavy-based pan. Bring to the boil and continue cooking over a high heat until it reaches 127C/260F on a sugar thermometer - take care as the mixture will be very hot.
5. Place the egg white in a bowl. Beat with an electric whisk until stiff peaks are formed when the whisk is removed from the bowl.
6. When the syrup is up to temperature, remove from the heat and carefully pour in the softened gelatine sheets and the water they were in. Be careful of the syrup bubbling up.
7. Continue to beat the egg whites while gradually and very carefully pouring in the hot syrup from the pan. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
8. Lightly oil a shallow baking tray. Dust the tray with sieved icing sugar and cornflour and then spoon half of the marshmallow mixture over and even it out with a wet spatula or palette knife.
9. Coat the raspberries with a mixture of icing sugar and cornflour, and lay over the top of the marshmallow mixture. Cover the raspberries with the remaining marshmallow mixture and smooth over the top with the wet palette knife. Leave for at least an hour to set.
10. Dust a work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife and turn it out on to the dusted surface. Cut into small squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack (it can be stored in an air-tight container until ready to use). Just before use dust with more icing sugar and use a blowtorch to caramelise and toast the outside.
11. For the passion fruit syrup, scoop the passion fruit seeds into a sieve, press the juice through a sieve to remove the pips. Make a stock syrup, by bringing the sugar and water to the boil in a saucepan, along with a squeeze of lemon. Reduce the heat of the stock syrup and add the sieved passion fruit juice. Gently heat in the pan until it is reduced down to a thick syrup with a gelatinous texture.
12. For the truffle sugar, place the finely sliced truffle, pine nuts and golden caster sugar into a blender and blend until all the ingredients are incorporated. (This must be done at the last minute as the longer it is left the more intense the flavour of the truffle will be.)
13. To serve, swirl the passion fruit syrup into a flame-like shape on each plate. Arrange the toasted marshmallows with the lemon basil cress and wood sorrel alongside and then place a scoop of the chocolate and smoked paprika sorbet onto each plate. Sprinkle with the truffle sugar. Serve immediately.