Coming up Roses

To make the raspberry purée, blend the raspberries in a high-speed blender until smooth, then strain with a fine sieve to remove the seeds. Set aside.

Melt the chocolate and coconut oil together over a bain-marie.

Blend all the remaining ingredients in a food processor or high‑speed blender until very smooth.

Add the chocolate mixture and blend until all ingredients are incorporated.

Pour the mixture into the five metal rings and set in the freezer. Keep frozen until needed.

Beet Chia Crisp

Mix all the ingredients in a bowl until all the chia seeds are coated with liquid.

Cover and leave at room temperature for approximately 30 minutes, or until the chia seeds have absorbed most of the liquid.

Spread (not too thin) onto a non-stick sheet and dehydrate overnight at 40°C.

Break into shards and store in an airtight container at room temperature until needed.

Raspberry Granita

To make the raspberry purée, blend the raspberries in a high-speed blender until smooth, then strain with a fine sieve to remove the seeds. Set aside.

Whisk all the ingredients together until the coconut sugar dissolves, then freeze in a bowl.

After about 4 hours, or once the granita has frozen solid, scrape with a cold fork to break up the crystals.

Note: Place the granita on a frozen plate and keep frozen until ready to serve – it will melt quickly.

To assemble: Chill your serving plates and cutlery in the freezer or fridge. Use a 4 centermetres (1½ in) metal ring cutter to cut out the centre of the mousse (bonus – you can eat this for a snack).

Pop the mousse out of the metal ring and place it in the middle of a cold plate. Pipe dots of chocolate syrup and extra raspberry purée around the top of the mousse ring.

Scatter a few shards of the beet chia crisp among the syrup and purée. Scrape the granita over the top of the mousse. Garnish with fresh baby herbs and edible flowers for a little extra colour and freshness, then serve immediately.