Chocolate Whisky Mousse With Raspberries: Roberta Hall, The Little Chartroom and The Little Chartroom On The Prom
Step 1Chop 70g of the chocolate and set aside. Melt the remaining chocolate over a bain marie, in a pyrex glass on gently simmering water on the hob. When melted, remove from the heat.
Step 2In a large clean dry bowl, whisk egg whites to stiff peaks, spoon in half the sugar, whisk the remaining sugar until you’ve a shiny meringue-like consistency.
Step 3Using a whisk or electric whisk, whip the cream. Add a third of the meringue to the chocolate mix and then gently fold in the remaining meringue, retaining airiness. Fold in the whipped cream, then add the grated chocolate, and fold in the whisky.
Step 4To finish, set the mousse in a glass and serve with some fresh raspberries on top.
Cherries & Goat’s Cheese Cream With Amaretti: Verena Lochmuller, Ottolenghi
Step 1For the cherry compote, place all ingredients into a small saucepan on a medium-high heat and bring to a simmer.
Step 2Cook for two minutes, stirring from time to time until the cherries are just cooked and the liquid has thickened slightly. Keep warm until ready to serve.
Step 3For the goat’s cheese cream, combine all ingredients in a small bowl and whisk into soft peaks.
Step 4Divide the goat’s cheese cream between four bowls and spoon over the warm compote followed by a handful of crushed Amaretti biscuits.
Alegrias: Santiago Lastra, Kol
Step 1Put all the nuts and seeds in a pan and dry fry on low heat. Cut all the toasted nuts and seeds.
Step 2Puff the amaranth at medium heat and set aside.
Step 3Now place the sugar in a pan at medium heat until caramelised, then add the amaranth, stir with a wooden spoon. Turn off the stove.
Step 4Pour in all nuts and seeds, move fast to get a uniform mix.
Step 5Pour this hot mixture into a mould or plate and press between parchment paper. Leave to rest at room temperature.
Step 6To serve, slice into small pieces. Serve with Oolong by heating the water to 70ºC and infusing the tea for 3 minutes.
Vegan Banana Split: Bettina Campolucci Bordi, Bettina’s Kitchen
Step 1Make the ice cream in advance. Separate the bananas into three portions, one for each flavour. In a blender, start with the vanilla flavour by adding the bananas, 1 tbsp of plant milk and the vanilla. Once blended, store in a bowl and keep in the freezer until you need them. Do the same with the other strawberry and chocolate flavour, blitzing and blending them separately and storing in containers in the freezer.
Step 2For the chocolate sauce, combine all the ingredients and gently heat through in a medium pan for about 5 minutes – make sure you don’t overheat as this will separate the sauce. Once well combined, pour into a glass jar and set aside.
Step 3When you’re ready to serve, get out the chocolate sauce and the three flavours of instant ice cream. Arrange the banana slices into pretty bowls or dishes out and top with one spoon of each ice cream and drizzles of chocolate sauce, finishing with a cherry and coconut flakes. Serve immediately.
Croissant Pudding: Apollonia Poilâne, Poilâne
Step 1Preheat oven to 180°C. In a medium bowl, whisk together the eggs, brown sugar, and a pinch of salt. Pour in the milk and whisk until frothy. Place the torn croissants in a large bowl and pour the egg mixture over them. Toss together and let the croissants absorb the liquid (this is even better if left to absorb overnight).
Step 2Butter a 23-by-13-cm loaf pan. Transfer the croissant mixture, including any liquid, to the pan. Bake until the custard is set and the top is browned. Cut the pudding into slices and serve warm or cold with whipped cream, if you like.
Orange Chocolate Fondant: Tom Barnes, L’Enclume and Rogan & Co
Step 1Preheat the oven to 180°C. Gently melt the chocolate and butter in a bowl over a pan of simmering water.
Step 2Whisk the sugar and the eggs together. Pour the egg and sugar mixture into the melted chocolate and butter and whisk until emulsified.
Step 3Line a foil cup with butter then cocoa powder. Fill the cup with fondant mixture.
Step 4Bake the fondant at 180ºC for 8 mins then leave to rest for 1 min. Turn the fondant out into a plate and grate over a little fresh orange zest. Add a pinch of sea salt and a small drizzle of good quality olive oil.
Matcha Shiratama Mochi: Masaki Sugisaki, Dinings SW3
Step 1Make your mochi mix by combining the sugar and matcha powder together. Next add the shiratama ko. Now separately mix the icing sugar and matcha in a bowl to make the matcha sugar.
Step 2Add the water to the mochi mix and stir well. It should form a dough like texture. Knead into a small ball and roll into further small balls.
Step 3To finish, boil the balls in boiling water. They will float to the surface once cooked.
Step 4Chill the cooked balls in iced water. Drain. Serve in a bowl with the kimako matcha sugar on top.
Speedy Cherry Clafoutis: Julien Baris, 28-50