Chocolate orange mousse, spiced fruit brioche and yoghurt sorbet

To make the brioche, put the eggs, yeast, sugar, flour and water into the bowl of a mixer and mix until a dough forms. Add the butter and mix for 6 minutes on a high speed

Drain and chop the stem ginger, then add to the bowl along with the salt, cinnamon, cranberries, figs and sultanas. Mix for 2 more minutes

Transfer the dough to a floured bowl. Cover with a damp cloth and leave in a warm place to prove for 30 minutes

Whilst the dough is proving, make the sorbet. Bring the milk, glucose and sugar to the boil. Whisk well until the sugar is dissolved, then remove from the heat and cool. Strain the yogurt then whisk in to the mix

To make the mousse, soak the gelatine in cold water. Mix the egg yolks and caster sugar together in a bowl

When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Transfer to a bowl and chill for 2 hours before serving

When the brioche dough has proved, knead it to knock it back. It will be ready when a dent made into the dough doesn’t pop out. Shape into a cylinder, then transfer to a loaf tin, cover with the damp cloth and leave until doubled in size

Heat the oven to 240°C/Gas mark 9. Remove the cloth and flour the top of the brioche. Cook for 15 minutes until golden brown and the underneath sounds hollow when tapped. Cool on a wire rack. When cool, cut into 1.5cm deep slices