Chocolate domes

Break the chocolate into squares, place in a stainless steel bowl and place in a bain-marie.

Once half the chocolate has melted, stir vigorously off the heat with a spatula until all the chocolate has melted.

While stirring, bring the temperature down to 28/29°.

Using a ladle, mould the shells into the semi-spherical moulds.

Turn out onto a wire rack and tap lightly to avoid air bubbles.

Set aside in the refrigerator for 30 minutes, then remove from the mould carefully.

Lemon curd with Dulce de Leche

Prepare a water bath.

Zest the lemons.

Pour the sugar, zest and Dulce de Leche into a mixing bowl. Add the eggs and mix with a whisk. Squeeze the lemons. Add the lemon juice.

Place the bowl over the pan of simmering water. Cook, stirring constantly with a whisk, until the cream thickens and reaches 82°C (this may take about ten minutes).

Remove from the heat and allow the cream to stand at room temperature until it reaches a temperature below 60°C. Add the softened butter off the heat and blend.

Put in the fridge for at least 2 hours.

Assembly tip

Drain the St Mamet Fruit Cocktail then arrange to garnish the half domes:

• a few pieces of biscuit
• 2 tbsp. St Mamet fruit
• Add 1 heaping tablespoon of lemon curd
• 1 tsp. Dulce de leche Raffolé

Close with the second half-dome and glue with a little melted chocolate. Gently heat the Raffolé dark chocolate spread and pour it gently over the domes.