Lavender Chocolate Harmony

Prepare the Gelatin: Soak the gelatin sheets in cold water until softened, about 5 minutes. Squeeze out excess water and set aside.

Melt the Chocolate: Chop the milk chocolate into small pieces and melt gently over a double boiler or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.

Make the Custard Base: In a medium bowl, whisk together the egg yolks and caster sugar until pale and thick.

Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

Combine: Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Cook the Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 82°C or 180°F). Do not let it boil.

Add Gelatin and Chocolate: Remove from heat and stir in the softened gelatin until fully dissolved. Then, add the melted chocolate and mix until smooth.

Add Flavorings: Stir in the sea salt and orange zest.

Chill: Pour the mixture into serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.

Preheat Oven: Preheat your oven to 150°C (300°F).

Prepare the Custard Base: In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thick.

Heat the Cream: In a saucepan, heat the cream over medium heat until it just begins to simmer. Remove from heat.

Combine: Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Add Lavender Syrup: Stir in the lavender syrup until well combined.

Strain the Mixture: Strain the mixture through a fine-mesh sieve into a jug to remove any lumps or cooked egg bits.

Fill Ramekins: Divide the custard mixture evenly among your ramekins.

Bake in a Water Bath: Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath helps the custard cook evenly.

Bake: Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or until thoroughly chilled.

Make Sugar Syrup: In a saucepan, combine the water, sugar, and glucose. Heat over medium heat, stirring until the sugar and glucose are completely dissolved. Remove from heat and let cool to room temperature.

Mix the Ingredients: In a large bowl, combine the raspberry purée, cooled sugar syrup, and lemon juice. Stir well to combine.

Add Stabilizer: Gradually whisk in the stabilizer until fully incorporated. This helps improve the texture and shelf life of the sorbet.

Chill the Mixture: Cover the mixture and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the mixture to chill thoroughly.

Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze: Transfer the sorbet to an airtight container and freeze for at least 2 hours or until firm.

Serve: Scoop the sorbet into bowls or cones

Melt Chocolate: Melt the milk chocolate using a double boiler or microwave, stirring until smooth.

Combine Ingredients: Add the oil and sesame seeds to the melted chocolate. Mix well. Add to Sorbet and enjoy!