Chocolate moelleux with caramel foam and cardamom ice cream

The day before you plan to serve the dish, make the ice cream. Add the milk to a saucepan and gently warm (do not allow to boil). Add the cardamom pods, then blitz with a stick blender to break them up. Remove from the heat and set aside for 10 minutes to infuse, then strain through a fine sieve into a clean pan

Add the milk powder and UHT cream to the infused milk and bring to 40°C. Add the rest of the ingredients, stir well and bring to the boil. Once boiling, remove from the heat, discard the vanilla pod and blitz with the stick blender until smooth. Place in the fridge to mature overnight

The next day, blitz the ice cream mixture with a stick blender to ensure it is well combined, then transfer to an ice cream maker and churn according to the manufacturer’s instructions. Freeze until ready to serve

To make the honeycomb, place the honey, glucose, sugar and water into a saucepan over a medium heat and cook until the sugar melts and a golden caramel begins to form. Remove from the heat, stir in the bicarbonate of soda, then pour the mixture onto a silpat mat or baking tray lined with baking paper and leave to cool. Once cool, break into shards and reserve in an airtight container (ideally with a sachet of silica gel to ensure it stays completely dry)

To make the caramel foam, add the cream, milk, glucose and vanilla pod to a saucepan and gently warm. Meanwhile, place the sugar in a separate pan and cook over a high heat until it melts and turns into a golden caramel

Carefully pour the milk mixture over the caramel (take care – it will splutter), stirring to combine. Use a stick blender to mix in the gelatine, salt and egg yolks, then strain through a fine sieve into a siphon gun. Immediately charge with 2 gas canisters, then chill in the fridge

To make the moelleux, preheat an oven to 180°C/gas mark 4. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water and melt until it reaches a temperature of 45–50°C. Meanwhile, place the eggs and sugar in the bowl of a stand mixer and whisk until it forms ribbons

Fold the egg mixture into the chocolate mixture, followed by the flour. Divide the batter into 10 dome moulds, then cook for 15–20 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the moulds

To serve, remove the moelleux from their moulds and divide between 10 bowls. Give the siphon gun a good shake and use it to fill the bowl with caramel foam, then add a rocher of the cardamom ice cream on top. Finish with shards of honeycomb and a little gold leaf, if using