Ginger chocolate mousse with peanut butter icecream

For a dessert that will impress young and old, try this amazingly delectable combination!


Ginger syrup
400g sugar
100ml mandarin liqueur
300ml water
150g grated ginger
1 star anise

Chocolate ginger mousse
30g sugar
360g 62% dark chocolate
2 eggs
2 egg yolks
150ml warm ginger syrup
400ml cream, whipped

90g caster sugar
30g glucose
5g baking soda

Peanut butter ice-cream
12 egg yolks
800ml cream
800ml milk
10g sea salt
350g peanut butter (smooth)
280g sugar

Mandarin gel
400ml orange juice
100ml triple sec
100ml mandarin liqueur
120g sugar
5 mandarins, peeled with pith taken out


1. Starting with the ginger syrup: Combine all ingredients and simmer for 45 minutes, then strain.

2. Next, for the ginger chocolate mousse: Whisk eggs and sugar on a high heat until light and fluffy, then in a small stream, add the ginger syrup that you've prepared. Keep mixing until thick and cooked, then fold through the melted chocolate. After that, fold in the whipped cream and make sure you don’t lose too much air whilst you're doing it. Finally, set in the desired dish.

3. Now, for the honeycomb: Place glucose and sugar in a pot and bring to 160°C. Quickly whisk in the baking soda and place on a baking tray to cool quickly.

4. Then, for the peanut butter ice-cream: To start with, bring milk and cream to the boil. Whisk eggs and sugar together and then add the hot cream/milk mixture. cook mixture to an ‘anglaise’ consistency, then add sea salt and peanut butter. Allow to cool then churn in ice cream machine.

5. To finish it off, the mandarin gel: Combine all ingredients, including the peel then bring to a simmer and cook for 45 minutes. After that, blitz the mixture to a fine consistency.

6. Freeze dried mandarin makes for a good optional garnish.