Pear, Jasmine & Chocolate Sable, Olive Oil Mousse


Be Kind, be loving, be delicate, it is really that simple.


Pear, Jasmine & Chocolate Sable:

180g Plain Flour

20g Cocoa Powder

85g Icing Sugar

45g Cornflour

½ tsp Sea Salt

1 tsp Jasmine Tea Leaves, blitzed fine

130g Unsalted Butter

1 Large Egg

20g Dried Pear (the crisp kind), chopped very fine

Olive Oil Mousse:

12g Powdered Gelatine

20ml Iced Water

400ml Whole Jersey Milk

1 tsp Vanilla Extract

135g Egg Yolks (about 7-8)

55g Golden Caster Sugar

75ml Extra Virgin Olive Oil (a fruity note is better than grassy/ pepper)

400ml Whipping Cream, fridge cold, plus extra to serve if liked


1. Begin with the sables. Mix the flour, cocoa, icing sugar, salt and jasmine in a large bowl and add the butter.

2. Rub the butter between your fingers until it resembles coarse breadcrumbs. Stir through the pear.

3. Add the egg and mix with a spatula to form a smooth, homogenous dough. Turn onto a piece of cling film and shape into a disc. Wrap and chill for 30 minutes.

4. Meanwhile, preheat the oven 180C. Roll the sable to about 5mm thick and use and cookie cutter of your choice to stamp out shapes. Work quickly as this will soften.

5. Lay your shapes on a baking sheet lined with non-stick paper and bake on the middle shelf for 10-12 minutes or until set.

6. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

7. For the mousse. Weigh all your ingredients so they are ready, keep the cream in the fridge.

8. Mix the gelatine with the iced water and set aside. Add the milk and vanilla to a medium sized pan and bring to steaming point.

9. Whisk the egg yolks with the sugar and pour a ladle of the hot milk onto them to temper. Whisk until smooth then add the egg mixture back to the pan of milk, along with the gelatine and olive oil.

10. Over a low heat, whisking constantly, heat the custard until it coats the back of a spoon, keep the heat low or else you will ed up with scrambled egg!

11. Once thickened, strain into a bowl and pop into the fridge for 15 minutes to cool to room temperature.

12. Once cool, whip the cold cream to soft peaks. Fold this through in 3 batches, taking care not to lose any air.

13. Once homogenous, decant into your chosen glasses or ramekins and pop into the fridge for 4-6 hours to set.

14. Serve with the biscuits and some whipped cream for extra indulgence.