Ingredients

• 4 tbsp melted butter
• 4 tsp caster sugar
• 170g/6oz plain chocolate
• 150g/5¼oz shelled unsalted pistachios
• 150ml/5¼fl oz whipping cream
• 5 free-range egg whites
• ½ tbsp caster sugar
• 100g/3½oz unsalted butter
• 100g/3½oz icing sugar
• 1 tbsp clear honey
• 3 free-range egg whites
• 100g/3½oz plain flour
• 100g/3½oz red grapes
• 100g/3½oz passion fruit
• pulp only
• 100g/3½oz pineapple
• chopped
• 100g/3½oz Galia melon
• or similar green-fleshed melon
• chopped

Directions

• Brush four ramekin dishes with a little melted butter. Add a small amount of sugar to each
• then turn them to coat the sides and bottom
• shaking out any excess.
• Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the pan (do not allow the base of the bowl to touch the water). Add the chocolate to the bowl and stir until smooth and completely melted
• then set aside to cool slightly. Add the pistachios and stir until well combined.
• Pour the cream into a bowl and whip until soft peaks form when the whisk is removed.
• In a separate bowl
• whisk the egg whites until soft peaks form when the whisk is removed. Add the caster sugar
• whisking continuously
• until stiff peaks form when the whisk is removed and the mixture is glossy.
• Carefully fold the whipped cream into the chocolate and pistachio mixture with a metal spoon. Then carefully fold the whisked egg whites into the chocolate and cream mixture using a metal spoon
• until well combined.
• Pour the chocolate mousse mixture into the prepared ramekins and chill in the fridge overnight.
• For the tuile baskets
• preheat the oven to 200C/400F/Gas 6.
• In a bowl
• beat together the butter
• icing sugar and honey until smooth and well combined.
• Gradually beat in the egg whites
• one at a time
• until well combined.
• Carefully fold in the flour using a metal spoon. Chill the mixture in the fridge for 2 hours.
• Meanwhile
• cut a 12-15cm/5-6in disc from the centre of a sheet of plastic or the disused lid of an ice cream carton. (You will need this as a template for the tuile basket.)
• Line a baking tray with baking parchment. Place the template onto the lined baking tray. Using a palette knife
• spread a thin layer of the chilled tuile mixture over the cut-out part of the template to 'fill' the circular hole
• then level off. Carefully remove the template so you are left with a thin
• flat disc of tuile paste.
• Transfer the tuile disc to the oven and bake for 3-4 minutes
• or until pale golden-brown.
• Remove the baked tuile disc from the oven. Quickly place a tumbler into the centre of the tuile disc
• then turn the glass
• tuile biscuit and baking parchment upside-down and shape the tuile mixture around the sides of the glass. Set aside to cool and harden.
• Repeat the process with the remaining tuile mixture until you have four tuile baskets.
• For the tropical fruit salad
• mix together all of the tropical fruit salad ingredients until well combined.
• To serve
• place one of the cooled tuile baskets into the centre of each of four serving plates. Place a scoop of the chilled chocolate and pistachio mousse inside each basket. Spoon the tropical fruit salad alongside.