To make the mousse – place the cream and chillies into a vacuum or sandwich bag, remove the air and seal tightly, then set aside to infuse. Meanwhile, bloom the gelatine in cold water for 5 minutes. Melt the chocolate in a bowl over a double boiler and set aside. Pour the milk into a small saucepan over a low heat. Squeeze the excess water from the gelatine and dissolve into the milk. Stirring gently, add the milk mixture to the melted chocolate. Strain the chilli cream through a fine sieve, gently bruising the chilli with a spoon for extra spice if you’d like it. Whisk the strained cream into soft peaks and gently fold through the chocolate. Transfer the chocolate mixture into a lined square mould and set in the fridge overnight.
Once the mousse is set – line a tray with greaseproof paper. Run a knife around the edge of the mousse and invert the mould onto the tray. The mousse should release and come out of the mould in one peice. Place the mousse in the fridge for 1 hour then cut into squares and carefully dust with desiccated coconut (it is best to do this with cold hands in a cool area). Once you have your lamingtons, place in the fridge until ready to serve.
For the mandarin ice cream – whisk the egg yolks and sugar until pale and fluffy. Place the mandarin juice, zest, cream and milk into a saucepan and bring to 38°C. Incorporate the cream mixture into the whisked egg yolks and sugar. Place over a double boiler and, stirring gently, bring to 82°C or until the mixture coats the back of a spoon. Place a bowl over some iced water and, using a sieve, strain the mix into it. Cool to 8°C, then churn in an ice cream machine, or pour into a container and freeze, stirring every 15 minutes until soft and creamy.
To serve – place a mousse lamington on each plate, topped with a quenelle of mandarin ice cream.
8g gelatin sheet
225g 70% dark chocolate
3 birds eye chillies, sliced
desiccated coconut, to dust
mandarin ice cream
3 mandarins, zested
50ml mandarin juice, fresh
4 egg yolks