Blueberry jelly, Mexican chocolate mayonnaise and white chocolate cake
To make the jelly, place all the ingredients apart from the gelatin in a pan and cook gently for 20 minutes. Soak the gelatin in cold water for 5 minutes; squeeze the excess water out and mix with the blueberries. Strain in a fine sieve and let it set in a fridge until needed.
To make the cake, whisk the eggs with the sugar, until pale and fluffy. Gently add the flour, the melted chocolate and the melted butter. Pour into the buttered and floured cake tin and bake for 10-12 minutes at 180C.
Place the egg yolks, water and cocoa powder in a blender on high speed, add the olive oil and the melted chocolate. Do not refrigerate, this mayo should be served within 2 hours of preparing.