For the caramelised nut ‘chikki’ heat the oven to 180°C/Gas mark 4. Spread the nuts on a tray and roast until lightly browned. Check them every minute. Crush or finely chop

Melt the sugar in a heavy pan, raise the heat and cook, without stirring, until it turns into a golden caramel. Add the butter and immediately add the nuts

Quickly stir the mixture, so the nuts are coated in the caramel, then pour into a baking tray lined with baking parchment. Spread evenly to form a layer about 5mm thick. Leave to cool and harden

For the silky chocolate délice heat the milk until almost boiling, pour onto the white chocolate and stir until melted

Melt the dark chocolate in a bowl set over simmering water. Melt the butter. Whisk the egg yolk and melted butter together in a large bowl. Pour in the melted dark chocolate and whisk well

Whip the cream with the caster sugar. Gently fold the whipped cream into the chocolate mixture

Put the nuts into a baking tray. Pour the mixture over the caramelised nuts and spoon the white chocolate and milk mixture unevenly over the top

It will spread into the dark chocolate mixture on its own. Leave in the fridge for about 3 hours, until set

For the orange mousse cover the gelatine leaf with cold water, leave for 5 minutes until soft and pliable

Put the egg yolk, 25g sugar and the milk in a bowl set over a pan of simmering water, making sure the water does not touch the base of the bowl

Whisk until the mixture thickens to a custard-like consistency. Remove from the heat. Squeeze any excess water from the gelatine and stir it in. Add the orange purée and orange liqueur, if using

Whisk everything together and pass through a fine sieve. Whip the cream and fold it in. Pour the mixture onto the chocolate delice, and chill for a couple of hours, until firm

For the whisky truffle, put the cream into a heavy-based pan and bring to the boil. Cool. Melt the chocolate in a bowl set over simmering water

Stir it into the cream with and whisky. Cool and then chill

Divide into 25 and shape into balls. Roll them in the unsweetened cocoa powder

For the cranberry kulfi bring the cranberries to a boil with 1 tbsp of the sugar and 70ml water

Simmer for a couple of minutes until soft Remove from the heat and purée. Pass through a fine sieve and set aside

Pour the milk and double cream into a heavy-based pan, add the cardamom pods and bring to the boil

Reduce the heat and simmer, stirring constantly to prevent sticking, until the mixture has reduced to a third of its original volume

Stir in the remaining sugar; discard the whole cardamom. Cool and then chill

Whip the cream. Fold the cranberry purée and whipped cream into the milk base. Pour into the kulfi moulds. Freeze until firm

To plate carefully remove the set delice and mousse mix from the baking tray

Place on the edge of a plate, and balance a whisky truffle on top

Gently loosen the kulfi from the moulds, and turn out three onto a plate next to the delice. Serve immediately