This is a pistachio parfait with a bitter chocolate mousse and honey cream on a bed of lavender jelly.
The pistachio, coconut and lavender sponge makes this dish look incredibly detailed. Otherwise it's just three components on a plate. The honey is seasoned with freshly ground black pepper - alongside the aromatic lavender, this gives it an interesting kick that is not generally found in desserts.
Considering I have recently had a masterclass in handcrafted luxury chocolates, there is not an awful lot of chocolate skill on display here. However, the flavour combinations that I was introduced to inspired me to experiment and apply to my own style of cooking. Finding a balance between strong flavours is not easy, especially when the flavours are distributed across a few different components on the plate. There was a lot of tasting involved here! Taste. Taste. Taste. That's all my head chef used to tell me when I began. I wouldn't let a sausage out of the kitchen without having tested the batch first nowadays.
The parfait is my favourite component here - mainly because of it's texture. It's basically an ice cream, but it is the creamiest ice cream you will ever taste. The best thing about it is when it approaches room temperature, it doesn't melt ... Instead it holds its shape and becomes a mousse. I can't even tell you the recipe because Claire Lara, Masterchef the Professionals winner 2010, taught me how to make it and I am not at liberty to share the secrets! Consider it the catering Magic Circle.
With regards to the design - what can I say? I like it and I don't care if the plate looks empty. I have every confidence that it will wow the consumer via flavour alone.
Taste. Taste. Taste.
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