Quick thinking challenge

Serves 3 to 5 - Chef Heston Blumenthal's recipe

Chocolate mousse

This recipe was created by the father of Molecular Gastronomy Hervè This and developed by Chef Heston Blumenthal. Don't be fooled by the simplicity of the ingredients. There are hidden techniques to reach the perfect texture.


Dark chocolate (70%) - 250 g
Filtered water - 300 g

Cooking steps

1. Place the chocolate in a bowl and add boiling water.
2. Whisk till chocolate is dissolved.
3. Place the bowl over a ice batch and continue whisking until mixture thickens.
4. As soon as you feel the mixture is thickening, remove the bowl from the ice bath and continue whisking until desired texture.
5.Serve immediately with salt grains.

Recipe video
Serves 3 to 4 - Jamie Oliver's recipe

Tuna Tataki

According to a legend, this dishe was created by a samurai in Japan, after watching westerners grilling their meat in high temperatures. Recently, it was adopted by many western chefs, that have recreated it.


Tuna - 300 g (aprox)
Sesame seeds
Olive oil - q.b.
Garlic - 2 cloves
Ginger - q.b.
Lemon - 1/2
Parsley/spring onion - q.b.
Chili pepper - 1

Cooking steps

1. Cut the tuna in rectangular prisms
2. In a plate, sprinkle the tuna with sesame seeds.
3. Ina frying pan, sauté sliced garlic.
4. As soon as garlic turns brown, remove the garlic and reserve.
5. In the same olive oil, very hot, fry the tuna for 10 to 20 seconds each side and reserve.
6. In a small bowl add grated ginger, the olive oil where tuna was fried and lemon juice. Add lemon juice if needed.
7. With a well sharpened knife, slice the tuna, add sliced chili peppers, the sliced garlic and aromatic herbs.

Recipe video
Serves 3 to 4 - Chef Marco Pierre White's recipe

Mushroom Risotto

Although risotto is more common in northern Italy, the rice was introduced in Iberia Peninsula and Sicily by the Arabs. Most risottos have butter and/or cheese as ingredients, but the mushrooms delicacy obliges this recipe to have less ingredients to reach the perfect balance.


Shallots - 1
Garlic - 2 cloves
Rice - 160 g
Olive oil - q.b.
White wine - q.b.
Thyme - q.b.

Cooking steps

1. Start by making the stock with dehydrated mushrooms and "champignon" mushrooms. Let it boil for as long as possible. The goal is to extract the maximum flavor to the stock.
2. In a pot, start the "sofritto": in hot olive oil sauté thinly chopped shallots, then the minced garlic and then rice.
3. Add wine.
4. When wine evaporates, add stock little by little and keep stirring.

1. Place mushrooms, cut or uncut in and hot frying pan.
2. Sauté the mushrooms to avoid the mushrooms getting burn or start loosing water.
3. When mushrooms are slightly toasted, add olive oil, then minced garlic and thyme. Let them cook for 2 to 5 minutes depending on your taste.

Recipe video - Chef Marco Pierre White