Preheat the oven to 70°C, or as low as it will go

For the mango powder, dry the mango slices in the oven for 3 hours. Once crisp, blitz in a blender and pass through a sieve

For the salted caramel gelato, bring the sugar and the glucose to a temperature of 140°C in a medium saucepan

Warm the milk and cream in a separate saucepan, then add them to the caramel. Add the ice cream stabiliser, whisk to combine then bring to the boil. Remove from the heat and once cooled, add the salt and stir until creamy. Churn in an ice cream maker

Preheat the oven to 180°C/gas mark 4

Now make the cocoa biscuit. In a bowl of a food mixer, whisk the egg whites with the honey until stiff. Add the egg yolks and continue whisking. Once the mixture is foamy, sift in the cocoa powder and flour and mix until everything is incorporated

Spread the mixture onto a greaseproof paper sheet and spread out with a dough scraper to create a uniform flatness. Bake the biscuit for 8 minutes then remove and allow to cool

Once cool, cut out the base with a 3cm high rectangular pastry frame. Reserve the trimming and crumbs to use underneath the ice cream

To make the jelly, bring the water and sugar to the boil in a small saucepan. Add the mango purée and the agar agar and cook for 1 minute, whisking all the time

Pour the liquid into the pastry frame over the biscuit base and leave to set in the fridge

For the dark chocolate mousse, soak the gelatine in cold water until soft. Heat the milk to 60°C and add the softened gelatine

Add a third of the hot milk to the chocolate chips and mix until you obtain a smooth, bright and elastic consistency. Add the remaining milk, stirring well to keep the same consistency

Whip the cream. When the chocolate mixture reach 40–45°C, gently add the cream, continuing to whip as you go

Pour the mousse into the mould on top of the jelly, cover with cling film and place it in the freezer for at least 2 hours at -18°C

For the passion fruit sauce, make a sugar syrup with the water and sugar in a saucepan over a low heat. Allow to cool

Once cooled, add the syrup to the passion fruit juice. Transfer to a blender and blitz to combine. Add the xanthan gum, mix again and pass the sauce through a sieve. Cover with cling film and leave to stand in the fridge

To plate, remove the pastry frame and cut the mousse into individual portions. Place one on each plate

Swirl around some passion fruit sauce and add some mounds of mango powder. Place a small pile of crumble on the plate with a quenelle of gelato on top. Garnish the mousse with mango rounds, gold leaf and chocolate balls