desert for Friday’s gala dinner was a tempered chocolate sphere, one half of which was filled with chocolate, hazelnut & almond praline which was topped with a chocolate caramel mousse, the other half was filled with a sharp apricot gel topped with an apricot mousse, after the two halves were put together the sphere was coated with a chocolate mirror glaze.

The sphere was served on a bed of soil with apricot purée, brown butter ice cream & a hazelnut spear.