THIS delice is rather like a firm mousse — it’s great to quenelle

The mango curd is very subtle, and I tend to make it from a frozen puree — although fresh mango puree will work just as well.

The raspberries give just a hint of acidity, and bring it all together.

For 10

The quantities may seem large here but it is really hard to make just four portions of the various components. To serve it, place a dollop of the curd in the centre of a plate, make a quenelle of the delice by rolling a hot wet spoon through it and sitting this on top. Scatter with a handful of raspberries then sit a wafer on top.

Delice:

550g (20oz) milk 510g (18oz) cream 180g (6oz) caster sugar 130g (4½oz) yolks 460g (1 lb) dark chocolate (minimum 65% cocoa), chopped 80g (3oz) crushed amaretti biscuits 50ml (2 floz) Amaretto liqueur

Bring the milk, cream and half the sugar to a boil then whisk into the egg yolks that you have beaten with the remaining sugar. Cook over a moderate heat until it coats the back of the spoon and you have a custard. Pour the custard over the chocolate and mix it until all the chocolate has dissolved, then pour through a fine sieve into a clean bowl. Mix in the amaretti biscuits and liqueur, sit some baking parchment on top, then cool to room temperature before placing in the fridge to completely set — around 4 hours.

Mango curd:

300ml (10 floz) Alphonso mango puree (try frozen Boiron puree) 40ml (1½ floz) lime juice 230g (8oz) egg yolks 200g (7oz) caster sugar 280g (10oz) diced cold unsalted butter

Gently heat the puree and lime juice in a small pan. Whisk yolks and sugar to a fluffy stage over a bain marie, then beat in the warmed puree and continue to cook until ribbons form. Take off the heat and whisk in butter. Strain into a clean container and place some baking parchment on top. Cool to room temperature then place in the fridge to chill — around 2 hours.

Sesame wafers:

225g (8oz) butter 225g (8oz) sugar 280g (10oz) runny honey 145g (5oz) flour 20g (¾oz) ground ginger 110g (4oz) mixed black and white Japanese pre-toasted sesame seeds

Preheat oven to 180C. Bring butter, sugar and honey to a boil. Mix in the sifted flour and ginger, then the sesame seeds. Let the mixture cool, then take small marble sized pieces and flatten them between your fingers and place on a silpat or parchment-lined tray. Bake until they have turned golden; leave to cool for a few minutes on the tray then cool on a rack.

Raspberries: Allow 6-8 per person.