Method

1. Preheat the oven to180C.

2. For the biscuit base, place the flour, butter, sugar and salt in a food processor and process to a breadcrumb consistency. Add the egg and process again to combine. Tip out onto a clean flat surface and roll into a smooth dough, wrap in cling film and set aside to rest for 10 minutes. Once rested use a rolling pin to roll into a 1cm thick rectangle shape; place onto a baking tray lined with baking paper and bake in the oven for 15-20 minutes. Allow to cool then using a circular cutter cut out biscuit bases, set aside.

3. For the crème brulee, combine the cream, milk and vanilla beans in a saucepan and place over a medium heat, bring to the boil then remove from heat. Strain into a clean saucepan. Place the egg yolks, whole egg and sugar into a bowl and using an electric hand beater whisk until thick and pale, pour half the heated milk mixture into the egg mixture and whisk continuously. Pour the mixture into the saucepan of remaining milk and place over a low heat, cook for 3-5 minutes stirring continuously. Pour into a jug and cool slightly. Place the biscuit bases on a baking tray lined with baking paper, place a ring mould onto the bases and pour the crème brulee into the moulds, place in the refrigerator until set.

4. For the chocolate cream, pour the cream into a saucepan and place over a medium heat, bring to the boil, whisk the cocoa in the boiling water and add to the cream, continue to whisk, add the white chocolate and stir until melted, add the dark chocolate and continue to stir until chocolate has melted, bring the mixture to the boil then remove from heat. Place the gelatine sheet in a small bowl of cold water to soak for a few minutes, using hands squeeze out all moisture, add to the warm chocolate mixture and whisk to combine.

5. For the chocolate glaze, pour the cream into a saucepan and place over a medium heat, bring to the boil, reduce heat and add the chocolate, glucose syrup and  water, whisk continuously until chocolate has melted and a smooth sauce is created.

6. Place the almonds on a baking tray and place in the oven until lightly golden.

7. Bring a saucepan of water to the boil, then reduce to a simmer. Place the white chocolate in a bowl, place the bowl over the water and melt the chocolate, spoon the melted chocolate into a piping bag.

8. For the salted caramel, place the sugar and water in a saucepan and place over a medium heat, stir until the sugar has melted then allow to simmer until caramel has formed. Whisk in the cream then continue to whisk in the butter, whisk to a thick glossy sauce.

9. To prepare the delice, pour the chocolate cream over the set brulee and allow to set. Remove the moulds and pour over the chocolate glaze. Allow glaze to set. Place toasted almonds around the edges of each delice. Drizzle the white chocolate in stripes over the delice.

10 To serve, spoon caramel sauce onto a serving plate and sprinkle with a small pinch of sea salt, top with the delice to serve.