Milk choc cremeaux

• Bring the milk cream and salt to the boil.

• Melt the cocoa butter and the chocolate.

• Mix the egg yolks and sugar, pour on the liquid and make an anglaise, soften gelatin and add, pass.

• Add the gelatin to the chocolate in stages making a liason until a ganache is formed.

• Set in glasses.

Coconut Mousse

• Heat coconut cream and dissolve gelatine inside, add coconut puree and pass. Leave to cool.

• Semi whip cream, then make Italian meringue. Mix coconut base into meringue and fold in cream.

• Pipe into glasses and set.

Muscavado ice cream

• Boil the milk, cream, glucose and the vanilla pod.

• Mix the egg yolks and sugar, pour half the liquid onto the yolks, mix and return to the pan

• Cook the base to 85 degrees, pass and cool over ice

• Once cool put into paco containers and freeze.

Rum and raisins

• Heat together water and sugar, add raisins

• Bring to the boil, remove from heat.

• Add the rum, lemon juice, mix and cover with cling film.

• Leave on top of the oven overnight to soak.

• Vac pac the following day.