Exotic tamarillo cream and floral fruits

Method

1. Break the chocolate into pieces and place in a heatproof bowl over a pan of gently simmering water. Stir occasionally, until melted.

2. Place the ice cubes in a deep plastic bowl and pour the chocolate directly onto the cubes. Leave for 12 hours or until the ice has melted.

3. Soak the gelatine leaves in cold water for 10 minutes.

4. Halve the tamarillos and scoop out the flesh. Press the flesh through a sieve to form a purée. Heat the purée in a small pan with the sugar until it is nearly boiling. Remove the pan from the heat and then stir in the gelatine.

5. Allow the mixture to cool slightly before folding in the cream. Spoon the cream into six small espresso cups and refrigerate for 1 hour or until the cream sets.

6. To serve, place the chocolate coral on a large serving plate; and arrange the prepared fruits in and around the holes of the coral to make a 'flower'. Place the espresso cups around the 'flower'.