Chocolate and Olive Oil Truffle with Red Pepper Raspberry Jelly & Sea Salt

Bring the cream, milk and grand Marnier to the boil and remove from the heat. Break up or chop the chocolate and add to the warm cream. When the chocolate has dissolved, add the olive oil and mix well. Pour into a plastic container and leave in the fridge to set overnight.

Soften the gelatine in a little cold water. Bring the sugar syrup to the boil. Squeeze the gelatine dry and add to the sugar syrup. Remove from the heat and whisk until the gelatine has dissolved. Add the red pepper, raspberry puree and vinegar. Puree, pass through a fine sieve. Pour into a plastic container and set in the fridge for at least 6 hours.

To serve: Cut the red pepper and raspberry jelly into small squares. Place a spoonful of truffle mixture in the centre of the plates, sprinkle with a little flor de sal and add 3 squares of red pepper-raspberry jelly and some fresh raspberries.