- Chocolate mousse
- 240g chocolate melted
- 80g yolks
- 300g whites
- 100g caster sugar
- MSK mandarin essence to taste
- Chocolate jelly
- 250g water
- 50g sugar
- 20g coco powder
- Orange jelly
- 1ltr manderin purée
- 10g agar
- Chocolate soil
- 125g ground almonds
- 125g sugar
- 125g coco powder
- 75g plain flour
- 65g butter
- To finish
- Coco nibs
- Yoghurt crispies
- Flowers
- Lemon balm
Plant Pot by Daniel Watkins
Daniel Watkins
6th May 2014
Plant Pot by Daniel Watkins
Plant Pot by Daniel Watkins.
Photography by John Arandhara Blackwell
Ingredients
Method
Chocolate mousse
Whisk egg whites & sugar stiff peak
Melt chocolate & add yolks
Beat 1/4 of whites with chocolate, then fold into the other 3/4
Chocolate jelly
Bring all ingredients together to boil & set in greased tray
Orange jelly
Bring all ingredients together to boil & set in greased tray
Chocolate soil
Melt butter, mix well with other ingredients, bake on tray 180c 4mins
To finish with coco nibs, yoghurt crispies, flowers and lemon balm
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