Valrhona Verrines

A lightly spiced chocolate dessert infused with cardamom and orange blossom water. Tom Hishon adds a splash of Colonna mandarin infused EVO, elevating its flavour profile. This recipe will be sure to please your guests.

Serves 4

220g Valrhona Manjari or Guanaja chocolate
Salt
220g full cream milk
1 black cardamom pod, cracked
1 free range egg
2 oranges, juiced
1/8 tsp orange blossom water
20g sugar
1 green cardamom pod, cracked
1 punnet strawberries, hulled and quartered
Colonna mandarin infused extra virgin olive oil 
Fennel fronds 

Place chocolate and a pinch of salt in a heatproof bowl set above a saucepan of simmering water to melt the chocolate. Stir until smooth.

Place milk and black cardamom in a saucepan. Bring to a simmer. Strain and then pour over the chocolate, stirring until smooth.

In a clean bowl, lightly whisk the egg and then add to the chocolate. Return to the saucepan over a medium heat. Stir continuously for 5-8 minutes until the mixture thickens little. Take off the heat and pour the mixture into 4 glasses. Place on a tray in the fridge.

Place orange juice, orange blossom, sugar and green cardamom in a saucepan. Simmer for 3 minutes or until the juice clarifies. Leave to cool in the fridge.

Gently mix the strawberries through the chilled syrup and spoon over the top of the set chocolate. Garnish with mandarin oil and fennel fronds.

Recipe by Tom Hishon, Orphans Kitchen