Glynn Purnell served up a delicious mint chocolate cremosa, raspberry puree, chocolate soil and dressed raspberries on Saturday Kitchen.

Glynn says: “This dessert takes time, but the flavours are wonderful and everything can be made in advance.”

The ingredients for the mint chocolate cremosa are: 750ml full-fat milk, 250ml double cream, 40g fresh mint, 420g dark chocolate (70% cocoa solids), 240g egg yolks and 100g caster sugar.

For the raspberry purée: 250g raspberries, 50g icing sugar and 1 tsp vanilla extract.

For the chocolate soil: 50g caster sugar, 50g ground almonds, 30g plain flour, 25g cocoa powder, 3g table salt and 35g salted butter, melted and cooled.

For the dressed raspberries: 1 punnets fresh raspberries, 4 basil leaves, chopped, 4 mint leaves, chopped, 1 tbsp raspberry vinegar or balsamic vinegar, 2 tbsp icing sugar and black pepper, to taste.