INGREDIENTS (to serve 4)

Iced chocolate powder
80 g covering (70%)
30 g cocoa
30 g sugar
100 g cream (35% fat)
300 g water
1 Pacojet container
100 g sugar
100 g water
Lime jelly:
110 g lime juice
80 g syrup (see above)
85 g water
160 g cream (35% fat)
Grated peel of 1 lime
1.2 g powdered agar-agar
Wasabi purée:
100 g syrup (see above)
8 g powdered wasabi
1⁄4 sheet gelatine (2g) (previously soaked in cold water)
Dark caramel chips:
100 g fondant
50 g glucose
50 g Isomalt
Other ingredients:
Grated lime peel
Maldon salt


Iced chocolate powder
Place the cream, water, sugar and cocoa in a pan and bring to the boil. Add the chopped chocolate and stir until well dissolved. Fill the Pacojet container and freeze for 24 hours. Process the frozen chocolate for 10 seconds in the Pacojet then leave the resulting powder to stabilise in the freezer. Repeat this operation several times.

Mix both ingredients and bring to the boil.

Lime jelly
Infuse the cream with the grated lime peel. Place the water, syrup and agar-agar in a pan and bring to the boil over a medium heat, stirring all the time. Remove from the heat and skim, then add the cream and lime juice. Leave to set on the plates on which it is to be served.

Wasabi purée
Heat the syrup to 50ºC and dissolve the gelatine and powdered wasabi in it. Leave to set in the refrigerator.

Dark caramel chips
Cook the fondant and glucose together over a medium heat until a dark caramel forms. Cool. Place the caramel between 2 silpats and insert in the oven for 4 minutes at 170ºC. When soft, remove from the oven and roll out until thin. Keep the caramel in silica gel.


Place some wasabi purée on top of the lime jelly. Sprinkle with freshly grated lime peel and dark caramel chips and add a Maldon salt flake. Place the frozen chocolate powder opposite the lime jelly.