Step 1Parfait. Roast nuts and make a praline by blitzing with the hazelnut oil.
Step 2Boil milk, vanilla.
Step 3Whisk sugar and egg then pour the milk onto it, whisking continuously.
Step 4Cook as for anglaise and allow to cool.
Step 5Add hazelnuts to anglaise mixture.
Step 6Whip cream to a ribbon consistency.
Step 7Boil, 75ml of cream and ad the chocolate and mix until a ganache is formed, fold into anglaise.
Step 8Fold cream into anglaise mixture.
Step 9Pour into individual moulds and freeze to set.
Step 10Meringue. Whisk the egg whites until stiff peaks with a few drops of lemon juice, slowly add the sugar which has been warmed in the oven, whisking continuously.
Step 11Add the rosewater and fold in ¾ of the pistachios.
Step 12Spread onto silicone paper into rectangle shapes using/neaten as necessary, sprinkle with the left over pistachios and bake on lower shelf of the oven until they loosen freely form the paper ( the oven will be higher than usually would like for meringue due to having to share with starter and main dishes so will need to keep checking on them!)
Step 13Gel. Boil all ingredients carefully for approx. 6 mins, strain into a bowl and cool until almost set (use blast chill if available)– beat until smooth and put into a piping bag ready to be piped.
Step 14Sorbet. Place the sugar and water in a pan and bring to the boil. Keep cooking until all of the sugar has dissolved, then leave to simmer for a further 5 minutes.
Step 15Set aside to cool, then mix in the blood orange, grapefruit and lemon juices, then churn in an ice cream maker. Freeze until ready to serve.
Step 16Cocoa tuille. Cream the butter and the sugar together in a large bowl, add all of the dry ingredients and then the orange juice. Allow to set in the fridge.
Step 17Spread onto a silicone mat and cook in an oven set to 170°C until dry and beginning to colour, remove and allow to cool. Once crisp, break into shards.
Step 18Citrus. Cut segments into pieces, dust with icing sugar and blowtorch to give a dark glaze.
Step 19Crystallised rose petals. Beat one egg white lightly until it is foamy, put a few tablespoons of caster sugar in a separate bowl.
Step 20Cut petals into strips, using a brush, coat both sides with the egg white, one strip (flower) at the time.
Step 21Sprinkle with sugar all over it.
Step 22Arrange the petals in a single layer on a wire rack lined with baking parchment and leave to dry for at least 1 hour.
Step 23The petals shouldn’t touch while they are drying.
- 50 g hazelnut
- 1/4 tsp hazelnut oil
- 1/4 vanilla pod
- 100 ml whole milk
- 2 egg yolks
- 350 g caster sugar
- 175 ml double cream
- 70 g chocolate calettes
- 3 blood oranges (juiced)
- 2 pink grapefruits
- 275 ml water
- 1 lemon (juiced)
- 1/2 grapefruit
- 1/2 orange
- icing sugar
- 3 egg whites
- lemon juice
- 4 tbsp finely ground pistachios
- 1/2 tsp rose water
- 32 g butter
- 90 g sugar
- 8 g cocoa powder
- 15 g plain flour
- 45 ml orange juice
- 1 rose
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