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

Chocolate 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.

In a separate bowl, add the cream to a pan over 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

In a large bowl, fold the egg-sugar mixture into the chocolate and transfer to a container to set and cool in the fridge

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

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

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

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

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

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

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

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

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

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

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

Preheat the oven to 160˚C/gas mark 2

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

To serve

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

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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