Chocolate delice with sesame panna cotta and marinated blueberries
For the Delice: Soak the gelatine in cold water; melt the chocolate with the butter in a water bath, set aside and keep warm.
Squeeze the gelatine and add to the 25ml of warm water to melt.
In a food processor, blitz egg yolks and cocoa. Gently add the olive oil as if you were preparing mayonnaise. Add the gelatine water and whisk the egg whites gently and add them to the chocolate. Place the mixture into plastic rings and refrigerate for 3 hours.
For the Panna cotta:
Place the cream, sugar and tahini in a pan and bring to 80C. Add the soaked gelatine and mix gently, pour in a flat tray lined with cling film and refrigerate for at least 4 hours.
Cut the blueberries in half and add the Frangelico, let rest for 2 hours.
Serve with vanilla ice cream.