Baked fruits with chocolate sorbet

Method

1. First make the chocolate sorbet. Place the milk, water, sugar, glucose and cocoa powder in a saucepan. Cook over high heat, whisking constantly, until the mixture boils.

2. Add the chopped chocolate and bring to the boil once more, whisking well all the time.

3. Pour the chocolate mixture through a fine-meshed sieve and set aside to cool.

4. Once cooled, churn in an ice cream maker, following manufacturer's instructions. Freeze until required.

5. Bring a small pan of water to the boil, add the ginger slices and blanch, then drain. Repeat the blanching process two more times.

6. Place the blanched ginger in the small saucepan. Add enough water to just cover the ginger, the cinnamon sticks and the sugar.

7. Bring to the boil and simmer the syrup until the ginger is tender, around 20 minutes. Remove and discard the cinnamon sticks.

8. Preheat the oven to 200°C/gas 6.

9. Take four sheets of foil, 30cm x 25cm. Place a mixture of the banana, mango, pineapple and figs in the centre of the bottom half of each sheet.

10. Divide the sliced ginger and basil leaves evenly among the four sheets. Drizzle over the cinnamon ginger syrup.

11. Fold over the paper and seal the edges by folding over several times, taking care not to squash the fruit or make the foil parcel to tight.

12. Place the foil parcels on a baking sheet and bake for 15 minutes, during which time the parcels should puff up like balloons.

13. Transfer the parcels onto 4 serving plates and open up. Serve with the chocolate sorbet in separate serving bowls.