It’s no easy feat, but Mark Best’s chocolate mousse ‘écrasé’ with eucalyptus and coconut is a true bite of culinary chasms.
It’s hard not to love this dessert. Cakes made with oil have an intriguingly different texture from those made with butter, and the celery leaves add a refreshing note alongside the white chocolate ice cream.
Dark chocolate, double cream and delicious choux pastry – these churros combine the decadent things in life to create the ultimate Mexican dessert.
A luxurious twist on a childhood favourite.