And I was so proud when I completed the white dots around the plates! So pretty, I thought! And if I had only paid as much attention to the mousse as I did to those dots, the result would have been awesome.

The inspiration came from the lobster dish I saw from L’Atelier de Joel Robuchon, but I made mine as a dessert, so an ordinary fruit jelly, the ring in the middle, before the jelly sets and the mousse in. I won’t bother with the mousse recipe from today, as it was totally and entirely shit, I will do it again though, with more attention to detail.

4 out of 10. Not happy.