Ingredients: serves 6

For the truffle:
100ml cream
150ml milk
250g dark bitter chocolate
80ml olive oil
20ml grand marnier
flor de sal

Raspberry & red pepper jelly:
2 red pepper
200g pureed raspberries
10ml raspberry vinegar
2 gelatine leaves
100ml water
50g sugar

Method
Roast the red peppers in a hot oven or place under a hot grill. Cook until the skin starts to blister and blacken slightly. Place in a bowl and cover tightly with cling film. Make sure it is air tight. The steam will help to remove the skin. When cold enough to handle, peel off the skin and discard the seeds. Place the peeled peppers in a blender and blend to a puree.

Soften the gelatine in a little cold water. Bring the sugar and water 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. Pour into a plastic container and set in the fridge for at least 6 hours.

For the olive oil truffle:
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.

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.