Caramel mille-feuille, mango and gold leaf press and crystalised chilli

To make the pastry, heat the oven to 200°C/Gas mark 6. Roll the puff pastry out into a square. Sprinkle half the icing sugar over the pastry and fold it in half

Repeat this process twice. Roll it back into a square and lift onto a baking sheet. Put another sheet on top and bake for 10 minutes

Cut into 8 squares approximately 5 x 5 cm while still warm

To make the caramelised chilli, cook the chilli in 30ml of water until soft. Lift the chilli out, setting the liquid aside, and finely shred it

Place on silicone paper, sprinkle with a little sugar and leave to air dry

To make the mousse, soften the gelatine in the cold reserved chilli water until soft. This will take around 5 minutes

Add the sugar into a small saucepan and place over a medium heat until the sugar melts and forms a medium to dark caramel. As soon as this happens add the double cream and stir to form a caramel sauce. Remove from the heat and allow to cool slightly

Squeeze any excess water out the softened gelatine and stir through the warm caramel to dissolve. Whip the double cream to medium, stiff peaks and gently fold through the luke warm caramel mixture, taking care to keep as much air in the cream as possible. Pour into 8 small oval moulds and leave to chill and set

To make the topping, sprinkle 60g caster sugar into a large pan and put over a low heat to melt. Turn the heat up and bubble until it turns a dark gold

Add 40ml of the cream and the butter and stir until smooth. Cool

To make the mango, peel and thinly slice the mangos lengthways. Add 30g of sugar to the verjus, heat together and drop in 16 mango slices to glaze them

Make a mango coulis by blitzing the trimmings of mango with sugar and brandy to taste. Add a few drops of grenadine for colour. Pass through a fine sieve

Place the coulis in the centre of 4 plates

Place 4 squares of pastry on each plate. Using a pair of tweezers, place some gold leaf on top. Position two of the mousses on top of the pastry

Pipe caramel topping on top of the mousse and add 2 mango slices

Add some crème fraiche to the middle of each, and position another square of pastry on top. Finish with some more gold leaf

Add the rest of the mango slices to the top, and decorate the plate with small balls of mango sorbet, crème fraiche, chilli shreds and more gold leaf