Preheat oven to 200C. Place the canister of grape seed oil into freezer to get very cold, but do not freeze.
For the Mousse “Pâté”, heat 50g cream with the sugar and vanilla over a medium heat, stirring, until all sugar has dissolved and mixture reaches just below simmering point. Remove from heat.
Remove the softened gelatine form the water and squeeze to remove excess liquid. Add the drained gelatine to the warm cream mixture and stir to ensure gelatine is fully dissolved. Strain the mixture through a fine sieve and set aside until needed.
Place the chocolate and peanut butter in a medium bowl. Add the strained warm cream mixture and stir to melt the chocolate and combine mixture well. Set aside until needed.
Place the raspberries in a small saucepan over a low heat and cook until they start to collapse.
Transfer the warm raspberries to a blender, add the xanthan gum and blend on high speed to make a smooth purée.
Strain the raspberry purée through a fine sieve into the chocolate cream mixture and stir to combine. Set aside to cool slightly.
Place the remaining 150g of cream into the bowl of an electric mixer fitted with a whisk attachment and whip to firm peaks.
Fold the whipped cream gently through the chocolate mousse base and then spread into a 11cm x 16cm rectangular serving dish. Level the surface with a small offset spatula and place in the fridge to set until ready to serve.
For the Coffee Peppercorns, whisk together the sugar, coffee and agar, along with 50ml of water, in a small saucepan and set over a medium heat. Bring to a rapid boil, whisking continuously to ensure all ingredients have dissolved.
Pour the mixture into a squeezy bottle and set aside to cool.
Once cool, remove the grape seed oil from the freezer, ensuring it is very cold. Carefully squeeze individual drops of the mixture into the oil, moving the bottle constantly above the surface of the oil in a circular pattern, so that little pearls form, set, and sink to the base of the canister. Strain the pearls from the oil, rinse the pearls in cold water and set aside in a small bowl in the fridge until ready to serve.
For the Whisky Jelly, heat whisky, sugar, agar and 100ml water in a small saucepan over a high heat and bring to a rapid boil. Stir to ensure the sugar has dissolved.
Once sugar has dissolved, ignite the alcohol and burn off. Once alcohol has stoped flaming, remove the saucepan from the heat. Remove the gelatine from the bowl of water and squeeze to remove excess liquid. Add the drained gelatine to the whisky mixture and stir to combine, ensuring the gelatine has fully dissolved. Set the mixture aside to cool slightly then pour onto the mousse base.
Arrange Coffee Peppercorns over the jelly layer and gently press to submerge into the jelly. Return to the fridge until the jelly is completely set.
For the Sweet Croutons, place the icing sugar and butter in a small saucepan over medium heat. Stir until the mixture is warmed through and the sugar has dissolved. Using a pastry brush, brush a generous amount of the sweetened butter on to each slice of bread.
Place the brushed slices of bread onto a baking tray lined with baking paper and bake in the pre-heated oven until golden on the edges and crispy, about 8 – 10 minutes.
To serve, remove Mousse “Pâté” from fridge and garnish with a sprinkling of salt flakes and mint flowers. Serve with Sweet Croutons on the side.