Chocolate with coriander and poached pear

Pour the double cream into a large bowl and whisk to very soft peaks. Keep in the fridge until required. Place the sugar into a small saucepan over a low to medium heat. Allow the sugar to melt and gently simmer until it reaches 115˚C

Meanwhile, place the eggs into a heat proof bowl and have an electric whisk ready. Just before the sugar reaches 115˚C, start to whisk on a high speed, slowly pouring in the hot sugar in a thin steady stream. Continue to whisk until the mix cools to room temperature

Add the cocoa powder to the chocolate and olive oil mixture and whisk to ensure there are no lumps. Fold in 1/2 of the chocolate mixture to the egg/sugar mixture. Add the remaining chocolate

Carefully fold in a 1/3 of the chocolate mixture to the semi-whipped cream, adding the remaining mixture a third at a time until all incorporated and smooth. Pour the mixture into square silicon moulds, then freeze