Caramelised chocolate ganache, pomegranate granita, port caramel & chocolate crumble
Serves: 4-6

Note: In order for the chocolate ganache in this recipe to set, make it at least 3 hours in advance. If you are short of time, you can also use store-bought chocolate biscuits for the crumble, rather than making them from scratch.

To make the ganache – place a saucepan over a medium heat and add the milk, cream and vanilla bean to infuse. Simmer gently, being careful to not boil. Place a separate, heavy-based saucepan over a medium heat and add the sugar. Stir until it becomes a dark caramel, then slowly pour in the milk/cream mixture and combine well. Bring to a boil then set aside.

Place the egg yolks into a mixing bowl, then pour over the hot caramel cream and combine. Using a sieve, strain this mix into a clean saucepan, then place over a medium heat and cook until you have a thick custard. Break up the chocolate into a mixing bowl, then pour over the hot custard and combine. Strain the mix into an air-tight container and place in the fridge for at least 3 hours to set.

For the granita – place the juices and sugar into a saucepan over a medium heat and stir until the sugar has dissolved. Pour into a container and place in the freezer for an hour, or until frozen. Once frozen, scrap the ice with a fork to form granita crystals and keep in the freezer until ready to serve.

For the port caramel – place the sugar into a saucepan over a medium heat and make a dark caramel. In a separate saucepan, combine the port and cream and bring to a low heat. Pour in the caramel and mix well. Once fully combined, take off the heat, whisk in the butter and set aside.

For the chocolate crumble – preheat an oven to 170°C. Blitz the ingredients together in a food processor until they form a loose dough. Roll into a log, wrap in cling film and rest for 1 hour. Cut slices from the log and bake as biscuits for 12 minutes. Once cooled, crush or process the biscuits into a coarse crumble.

To serve – place the chocolate crumble onto a cold plate. Place 2 scoops of ganache on top, dress with the port caramel and finish with the granita.