Larissa reinvents the classic chocolate jaffa in her mouth-watering signature dish.
Preheat oven to 180C. Prechill ice cream machine.
For the Dark Chocolate Cremeux, place milk and cream into a small saucepan and place over medium heat. Bring to the boil and remove from the heat.
Meanwhile, place the egg yolks and sugar into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk until thick and pale in colour, about 5 minutes.
Whilst whisking, gradually add the hot milk mixture to the egg mixture and continue to whisk until combined. Return mixture to the saucepan and place over medium heat. Using a spatula, continuously scrape the base of the saucepan and stir the mixture until thick, reaches 84C and can coat the back of a spoon. Remove from the heat.
Drain the gelatine and squeeze out excess water. Add to the saucepan and stir until gelatine dissolves.
Place dark chocolate into a medium sized bowl and pour custard through a fine sieve over the chocolate. Allow to sit for 2 minutes then whisk vigorously until chocolate is completed melted. Set aside to cool then transfer the cremeux to a piping bag and allow to set in the fridge for 2 hours.
For the Orange Olive Oil Sorbet, combine sugar and 100ml water in a small saucepan and place over a medium heat.
Bring to a simmer and allow to cook for 10 minutes, stirring occasionally to ensure sugar has dissolved and a syrup forms. Remove from heat, set aside to cool to room temperature.
Transfer to a blender along with orange juice, olive oil and glucose syrup and blend on high speed for 30 seconds. Pass through a sieve into a large jug then pour into the ice cream churner. Churn according to the manufacturer’s instructions. Place sorbet into the freezer until required.
For the Liquorice Crumble, place the chopped liquorice into a small saucepan along with the sugar and 60ml water. Place over medium heat and bring the mixture to a simmer.
Reduce the heat to low and cook until the liquorice has softened and sugar has dissolved, about 8-10 minutes. Remove from the heat and using a stick blender, blend until smooth. Set aside.
Place the almond meal, melted butter, brown sugar, flour and cocoa powder into a medium bowl. Add the liquorice mixture and mix to combine into a sticky dough.
Place the dough mixture between two large sheets of baking paper and roll the mixture out with a rolling pin until 2mm thick. Place onto a large baking tray, remove top layer of baking paper and bake in the oven for 8-10 minutes.
Remove from the oven and allow to cool completely. Break into pieces then process in a food processor to a fine crumb. Set aside.
For the Cocoa Tuile, place the sugar and butter into the bowl of a food processor and process until fully combined. Add the flour and cocoa powder and process, scraping the down the side of the bowl, until combined. With the motor running, drizzle in the orange juice until mixture is wet and runny.
Pour mixture into a bowl and allow to set in the fridge for 10 minutes.
Spread the mixture very thinly onto a large non stick tray using an offset spatula. Bake in the oven for 7 minutes until a bubbly and lacy in appearance.
Remove from the oven and set aside until cool. Break into shards and set aside in an airtight container until required.
To serve, pipe a generous amount of Dark Chocolate Cremeux onto each plate and sprinkle with a little sea salt. Spoon some Liquorice Crumble to the side of the cremeux. Place a quenelle of Orange Olive Oil Sorbet onto the crumble. Rest some Cocoa Tuile against the cremeux. Garnish with fresh orange segments, freeze dried mandarin and micro anise leaves and calendula petals.