Ingredients

Ingredients For the grue tuiles

• 90g/3¼oz caster sugar

• 150g/5½oz unsalted butter

• 60g/2¼ oz full-fat milk

• 60g/2¼oz liquid glucose

• 180g/6oz cocoa nibs

For the chocolate flame tuiles

• 200g/7oz white fondant icing

• 200g/7oz liquid glucose

• 90g/3¼oz 100% cacao chocolate, chopped

For the palette leaves

• 55g/2oz unsalted butter, softened

• 55g/2oz icing sugar, sifted

• 90g/3¼oz egg whites, at room temperature

• 55g/2oz plain flour, sifted

• 15g/½oz cocoa powder, sifted

For the coffee anglaise (you will only need half the recipe)

• 25g/1oz coffee beans

• 250ml/9fl oz full-fat milk

• 4 tsp espresso coffee

• 5 free-range medium egg yolks

• 50g/1¾oz caster sugar

For the chestnut parfait

• 120g/4oz marrons glacés (chestnuts in syrup) drained, syrup reserved

• 3 tbsp dark rum

• 200g/7oz sweetened chestnut purée

• 200g/7oz unsweetened chestnut purée

• 8 free-range egg yolks

• 165ml/6fl oz syrup from the marrons glacés (or make a syrup with 100g caster sugar and 65ml water)

• 200ml/7fl oz whipping cream

For the meringue

• 200g/7oz caster sugar

• 100ml/3½fl oz egg whites

• 20g/1oz pistachios, roughly chopped

For the chocolate sauce

• 300ml/½ pint whipping cream

• 120g/4oz dark chocolate, 70% cocoa

To garnish

• cocoa powder for dusting

• handful hazelnuts

• handful almonds

• handful walnut halves

• chocolate flakes

Description

This Elaborate Frozen Dessert Will Delight Everyone, Creating A Woodland Floor Scattered With Chocolate, Nuts And Chestnut Parfait Mushrooms....

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