Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream

Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream

Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream

For the poached prunes and purée, put all the ingredients in a pan, bring to the boil and then simmer for 20 minutes
  • 1000g of prunes d’Agen
  • 150g of brown sugar
  • 380ml of water
Allow to cool, then remove the stones from the prunes. Place ½ the prunes in a container with the orange zest, cinnamon and tea bags and cover with enough syrup to submerge the prunes
  • 2 Earl Grey tea bags
  • 1 orange
  • 1 cinnamon stick
Liquidise the rest of the prunes and syrup and pass through a sieve
Boil the water and sugar to 120°C, then pour over the whisked yolks and keep whisking until cold
  • 100g of sugar
  • 40ml of water
  • 4 egg yolks
Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water
  • 90g of dark chocolate
  • 130g of unsalted butter
Fold into the yolks then fold in the whipped cream. Put into a piping bag and chill
  • 185ml of whipping cream
For the chocolate and prune cake, preheat the oven to 150°C/Gas mark 2
Beat the butter and sugar until pale and creamy. Then add the eggs and fold in the ground almonds, cocoa and 100g of the prune purée
  • 185g of butter
  • 160g of sugar
  • 3 eggs
  • 150g of ground almonds
  • 40g of cocoa powder
Put onto a baking tray and bake for approx 45 minutes or until springy to the touch
Allow to cool and slice into rectangles around 1cm thick
For the Earl Grey tea ice cream, bring the milk to the boil with the tea bags
  • 300ml of milk
  • 2 Earl Grey tea bags
Mix the yolks and sugar and add the milk. Put in the pan and cook on a low heat until it thickens
  • 4 egg yolks
  • 75g of sugar
Allow to cool and pass through a sieve. Put into an ice cream machine and churn, then put into the freezer until needed
To serve, place dots of the purée on the right hand side of the plate and the cake on the left hand side
Cut a prune in ½ and place on the cake, then pipe chocolate mousse in between the prune
Put another piece of chocolate cake on top and sprinkle with dried orange powder, then finish with a scoop of the ice cream
  • dried orange powder for dusting


Dark chocolate mousse

Poached prunes and purée

Chocolate and prune cake

Earl Grey tea ice cream

To plate