David Everitt-Matthias’ Essence is a fantastic book showcasing modern British haute cuisine. I particularly love this book because, like him, I have a love of the hedgerow and I also enjoy drawing on traditional British ingredients and preparations.
It contains a recipe for a chocolate délice that’s emulsified with olive oil. It’s quite interesting texturally, and it contains a salted caramel filling.
He pairs it with malted barley icecream, but I really like the idea of chocolate and nuts, so I paired it here with peanut icecream. We liked it, though it can be tricky to get the délice to set right, as can be seen in the photo.
David Everitt-Matthias' chocolate délice with peanut icecream