- For the ganache: In a heavy-based, medium-sized saucepan, bring the cream to the boil and pour it directly over the chocolate in a bowl, add the salt and whisk until silky and smooth.
- For the salted caramel: Put the water and sugar in a saucepan over medium heat and swirl to combine – never stir.
- In a separate pan, slowly warm the cream. Once the sugar has caramelised to golden brown, slowly pour in the cream, carefully as it may spit. Once it’s fully incorporated, add the salt and let it bubble away over low heat for 10 minutes.
- For the mousse: heat 200ml of cream to a gentle simmer over medium-low heat. Add the roasted peanuts and Bamba, turn the heat off and let it infuse for 15 minutes. Pour the infused cream through a sieve and push through any melted Bamba pieces. Leave to cool to room temperature and once cool, add this to the remaining 350ml of cream and whip into soft peaks.
- Beat the whites to firm, stiff peaks and slowly rain the sugar into the whites until the meringue is silky smooth. Fold into the Bamba cream.
- For the tuiles: heat oven to 180°C(160°C fan) and line a baking tray with baking parchment. Whisk the melted butter and flour together. In a separate bowl, whisk the egg white and sugar. Combine the egg white mixture and butter mixture.
- Smear thin layers of mixture onto the paper, on the prepared tray, in whatever shapes you like. Secure the baking paper to the tray by dotting mixture under the corners and sticking it down. Sprinkle with sesame seeds and bake for 5–6 minutes.
- To serve: put about 2.5cm of the chocolate ganache in a clear glass bowl or small Kilner jar followed by about half that of salted caramel. Top with a good helping of mousse, sumac and a sesame tuile.
Bamba mousse with salted caramel sesame tuile
The genius of this belongs entirely to Vicky Heafield, head chef at Berber & Q Shawarma Bar. Bamba, an Israeli snack best described as a peanut-flavoured Wotsit, are available in most major supermarkets.
SERVES 10
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