How to make: Mark Dodson of the Masons Arms' chocolate and passion fruit delice

Ingredients​

(Serves 6)

The tiffin base​

• 85g milk chocolate
• 15g butter
• 1½ tbsp of golden syrup
• 60g digestive biscuits

The passion fruit gel​

• 125g passion fruit purée
• 10g pectin (medium set)
• 140g sugar
• 25g liquid glucose
• 1 pinch citric acid

The chocolate delice​

• 170g dark chocolate
• 160ml milk
• 70ml double cream
• 1 egg
• 10g sugar

Raspberry sorbet​

• 550ml water
• 340g sugar
• 575g raspberry purée

Method​

To make the base, set ingredients in a suitable deep tray approximately 15cm x 10cm.

For the gel, boil together the passion fruit purée and 15g of the sugar, mix together the pectin powder with the remaining sugar and sprinkle onto the purée, whisk it in
and re-boil.

Add the liquid glucose and cook to 105ºC finally add the citric acid, pass through a strainer onto the tiffin base. Leave to set.

To make the delice, make a thick créme Anglaise with the ingredients and then strain it onto the chopped bitter chocolate, whisk to combine, cool slightly and then pour onto the passion fruit gel

Leave to set before cutting into portions.

For the raspberry sorbet, boil the ingredients together for three minutes, strain when cool and churn.

When cutting this dessert, dip the knife into hot water first to give a clean smooth edge.

And to wash it down?​

Beer sommelier Jane Peyton recommends pairing this rich, chocolaty dessert with a red Flanders ale by Duchesse de Bourgogne.

She says: “It is a tangy, fruity, sharp and sour marvel that wakes up the palate and cuts through the texture of this dish.”