Choco Green

Bring the milk, glucoseand salt to the boil. Add the rehydrated gelatine and pour into a jug with the chocolate. Mix well until the texture has a shiny and pliable texture. Add the cold liquid cream and mix once more for a few minutes. Place into the moulds and chill. Mould: Silikomart Kit Tarte ring rectangular 120×215;35 mm 8211; SKU: 25.276.87.0065.

Mix all the ingredients, filter, pour into a siphon and add two cartridges of gas. Leave to rest in the fridge for at least two hours. When ready to serve, siphon the product into cardboard glasses and heat in the microwave at full power for 30-40 seconds. May be stored in the fridge once cooked and broken up. Otherwise leave to dry out in the oven and use as a crunchy addition.

Bring the syrup of sugar and water to the boil. Add the peas and leave to cook for another five minutes. Blend the peas together with their water until obtaining a smooth texture. Finally, add the fresh mint leaves and blend once more. Press the cream through a sieve and store in vacuum-sealed bags. The residue can be used to make crunchy chips for decoration.

Blend the remaining cream with water to break down the fibre. Sieve once more and weigh. In a small saucepan add the pea residue to the corn starch and cook well, stirring the whole time. Spread a thin layer onto a sheet of silpat and bake overnight at a temperature of 65°C. Store in sealed plastic containers together with bags of silice gel.

Add all the ingredients to the stand mixer with the leaf attachment and stir. Mould into a cylindrical shape with some cling film and chill at a temperature below zero. Grate onto some baking paper and bake from frozen at a temperature of 160°C for 15 to 20 minutes.