850g CreaVite Fraiche 250g caster sugar a few drops of vanilla essence 80g backberries Raspberry consommé 180g raspberries 20ml water 10ml lime juice 20g sugar 10ml lemon juice Mascarpone ice cream 350g mascarpone 240g sugar 400ml water zest of a lemon 20ml lemon juice
Melt chocolate and butter in bain marie and whisk together eggs and sugar until doubled in volume. Pour melted chocolate and butter in with eggs and add flour, five spice and cinnamon. Grease moulds with softened butter and cover in cocoa powder.Fill each mould and bake in oven at 190°C for nine to 10 minutes. For consommé blend everything together and pass through double muslin or a coffee filter to obtain a clear consommé. For the ice cream boil water, sugar and lemon zest. Add little by little of the mascarpone and lemon juice. Put in an ice cream machine and blend. Supplied by: Antony Fernandez, Head Pastry Chef, Landmark