Ingredients

For the water truffle ganache

• 400g good quality dark chocolate buttons
• 300ml water
• ¼ tsp xanthan gum
• Good pinch of sea salt

For the chickpea Swiss meringue

• 180ml chickpea brine from the tin
• 280g caster sugar
• 1 level tsp cream of tartar or corn flour – optional

For the roasted plums

• 4 fresh plums
• Cold pressed rapeseed oil

For the toasted honey and oats

• 100g oats
• 10ml rapeseed oil
• 30g runny honey

Method

1. Heat the water up to about 60 C or hot enough to melt the ingredients together. Do not use boiling water.
2. Place the chocolate, the sea salt and xanthan gum into a food processor.
3. Pour the water on to the chocolate and immediately blitz the ingredients together.
4. Keep blitzing until the chocolate has thickened and cooled slightly.
5. Put aside for assembling the dish.
6. Whisk the chickpea brine and sugar in a bowl over some simmering water until it has reached between 31-36 C and the sugar has dissolved.
7. Remove from the heat and continue to whisk until the mix is stiff and cool.
8. Pipe into your desired shape and bake in a low oven at 110 C for 1 hour.
9. Mix the honey, oil and oats together and lay on a baking sheet.
10. Toast in the oven for about 8 minutes at 170 C or until deep golden brown in colour.
11. Half the plums by running a knife around the circumference. Remove the stone but keep the plums in halves.
12. Heat a frying pan on medium high heat and add a little drizzle of the oil.
13. Place the plums flesh side down into the frying pan and sear for about 3 minutes or until a caramel colour is achieved.
14. Remove from the heat and cool in the pan.

To assemble

1. Dollop a large scoop of the chocolate onto the plate and, using the back of a dessert spoon, press half of the chocolate into the plate, creating a small divot.
2. Slice the plums in to half again and arrange in the divot.
3. Sprinkle the oats over the plums, be generous.
4. Place the mini meringues dotted in and around the components