Chocolate sable
1 Beat the butter, sugar, flour and cocoa powder together in the mixer using the paddle attachment until a breadcrumb consistency has formed. Add the eggs and beat until incorporated. Split this into four equal measures – this dough freezes well so it can be saved to make the dessert again and again.
2 Flatten out one batch and wrap individually in cling film and chill. Roll out on to a tray lined with greaseproof paper to the depth of a 50p piece. Bake in the oven at 170C/Gas Mark 3 for five minutes. Cut six circles with the circle cutter and place them back in the oven for a further five minutes. Cool then place into ready cling-filmed moulds.
Coffee mousse
3 Soak the gelatine leaves in cold water. Bring the caster sugar, water, coffee and coffee extract to the boil. Add the gelatine and place into a bowl and cool to room temperature. Semi-whip the cream and then fold in the coffee mix. Place into the moulds and smooth off. Place into the freezer for 24 hours then take out when required.
Beer gel
4 Place the beer and agar into a pan and bring to the boil. Once boiled, whisk the mix for two to three minutes and place into a container then leave to chill. Once cool, blitz with lemon juice and sugar syrup to taste.
Coffee ganache
5 Bring the cream and coffee to the boil and pour over the chocolate. Add salt and whisk until all incorporated and place into a container to chill. Once cooled place into a piping bag with a nozzle.
Meringues
6 Whisk the egg whites until soft peaks and add the sugar. Place into a piping bag and pipe on to baking trays lined with greaseproof paper. Dust with cocoa powder and cook at 110C/Gas Mark ¼ for 45 minutes to one hour. Once cooled place into an airtight container.
To serve
7 For each serving put a circle of beer gel on the plate; then a circle of coffee mousse; then place a sable on top.
8 Top with alternate meringues and coffee ganache peaks around a central scoop of ice cream topped with a sugar spiral.
