Chocolate ganache

Place chocolate, glucose and salt into a thermomix or blender bowl.
Bring water to boil.
Pour over chocolate. Blitz until smooth and completely melted.
If you have a paco jet.
Transfer to paco jet beakers.
Freeze solid and paco twice on repeat when needed.
If you don’t have a paco jet, pour into a container and allow to cool and set.

Pickled blackcurrants

We make these on mass when they come in off the farm. We dry them above the fire, but you could use a dehydrator or low oven.
Pickle liquor – Equal quantities of neutral vinegar and caster or granulated sugar.
You will need enough liquor to cover your blackcurrants.
Clean and de stalk your blackcurrants.
Bring pickle liquor up to the boil. Allow to cool to just warm.
Cover the blackcurrants with the liquor, leave to cool over night.
Once cool, strain the liquor into a pan, and spread the blackcurrants onto a tray.
Reduce the pickle liquor by half and put aside.
The blackcurrants need to be dried until they look like a sultana. Once you hit this stage.
Place back in the pickling liquor to rehydrate.
You can do this in a vac pac bag and store until needed.
They turn into the most intense haribo like flavour bomb.

Coffee oil

In a dry pan, toast the ground coffee, until it starts to smoke slightly, don’t let it start to smoke/catch too much.
Then add the oil.
Sit at 80 degrees for 2 hours, strain through coffee filter.
It should have an aroma of strong coffee, hazelnut etc..

Seaweed ice cream

Bring water, sugar, glucose to boil, add milk powder and whisk in, add cold milk, bring back uo to heat gently, do not boil.
Once milk is warm, add in seaweed, remove from heat and allow to infuse, this part is up to you, the longer the infusion and the more seaweed the stronger it will be.

Honeycomb

Combine water, sugar, glucose until look like wet sand, ensure sides of your pan are completely clean.
Have your bi carb ready by your pan, along with a lined tray.
Bring the sugar mix up to 167 degrees Celsius.
You may be able to go slightly lower and this will continue to climb quickly off the heat, be wary of this.
Add your bi carb, whisk in thoroughly, and tip the mix into your lined tray.
Allow to cool.

Plating

We plate in a way that makes the dish balance, and also a way in which we are forcing the customer to eat the dish in the way we designed it.
So ganache at the bottom, followed by coffee oil around it, in the middle of the ganache, place a few blackcurrants and the liquor. Not too many, these can over power.
Rocher the ice cream on top of this. 
Honeycombe, enough on the plate, to provide texture with each mouthful.