Chili Chocolate Parfait with Walnut Crumble, Ginger-Chocolate Meringue Kisses and Raspberry Coulis

To make parfait. Line a tray (20x20cm) with cling film. Place gelatin in cold water and let it bloom for 5-7 minutes. Chop the chocolate in small chunks and melt it in a microwave on medium power in short busts.

Gently stir it in between and be careful not to overheat it. Stir in the salt and chili. Set aside. Meanwhile, place cream in the bowl and using a whisk whip it until it has soft peaks.

Remove gelatine leaves from water and squeeze out to remove excess water. Place eggs and sugar in a medium bowl and place it over a saucepan of gently simmering water.

Whisk until the mixture combines well and is pale, thick and fluffy, for around 10-12 minutes. Remove from the heat and stir in the drained gelatin. Whisk to allow it to cool.

Slowly pour the mixture to melted chocolate and mix it gently to combine. This should be warm, not hot. Working gently and using a rubber spatula to fold the chocolate mixture into whipped cream, until fully combined.

Pour the mixture in the prepared tray, gently shake to level off and let it set in the fridge for 1-2 hours.

To make walnut crumb. Preheat the oven to 150C and line a baking tray with parchment paper. In a small bowl, mix together walnuts, flour, butter, sugar and salt. Place the prepared mixture to the baking tray and bake it for 10-15 minutes.

To make raspberry coulis. Place the puree in a saucepan. Stir in the sugar and bring it to boil. Reduce the heat, add flour-water mixer and let it simmer on medium heat, until it thickens. Mix in lemon juice. Strain and let it cool down.

To make meringue kisses. Preheat the oven to 75-80C. Line a baking tray with parchment paper. Using a whisk, beat the egg whites in a medium size metal or glass bowl until soft peaks.

Gradually add the sugar, one tbsp. at a time, whisking each time until all the sugar has been incorporated.

Continue to whisk for few more minutes until it is very thick and glossy. It will form stiff peaks on the whisk when lifted. Gently fold in the ginger juice and cocoa powder.

Take a disposable piping bag with a plain nozzle (or simply snip the end off). Fill the bag with the meringue mixture and twist the top and pipe small meringues slightly spaced apart on the trays.

Bake for 1-1.5 hours. Meringues are ready when they are easily lifted off the baking paper.

For plating, cut a piece of parfait and serve it with meringue kisses and walnut crumble. Drizzle raspberry coulis and garnish with fresh raspberries.