Recipe by Eugene Hamilton
White Chocolate and Orange Mousse
2 leaves gelatine
1/4 cup orange juice
10 large egg yolks
1/4 cup sugar
7 tbsp Cointreau
Zest of 1 orange
1/8 tsp Murray River salt
2 1/4 cups Anchor cream
200g white chocolate
200g Mainland butter
100g dark chocolate
100g cocoa, sifted
108 g egg yolks
108 g egg white
333g Anchor cream
230g walnut pieces
420g egg whites
160g egg yolks
340g caster sugar
40g plain flour
40ml Manuka Gold liqueur
300g Boiron strawberry puree
1 tbsp mint, finely chopped
600g canned peaches in juice, juice strained, reserved
500ml blended peaches
100ml strained juice
Pinch of Murray River salt
Clear Peach gel
300ml strained peach juice
300g Boiron raspberry puree
Kiwifruit and Fruit
8 strawberries, hulled, cut into quarters
1 punnet raspberries, hulled
1 punnet blueberries
6 mint leaves, finely chopped
2 kiwifruit, peeled, quartered, cut into 4mm slice
30ml Manuka Gold honey liqueur
3 kiwifruit, peeled, cut into 2mm slices
250g caster sugar
3g Murray River salt
50g freeze dried mandarin
Cherry Italian meringue
150g caster sugar
25g liquid glucose
150g cherry syrup
150g egg whites
250ml Anchor cream
2 tbsp icing sugar
1/2 vanilla pod, seeds scraped
500ml Boiron cherry puree
1. To make the orange and white chocolate mousse, soak the
gelatine in orange juice until soft. Place in a small saucepan over
low heat and warm, stirring constantly, until the gelatine has
dissolved; this will take about 1 minute. Remove from heat. Place
the egg yolks, sugar, Cointreau, orange zest, salt, and 1/4 cup
Anchor cream in a large mixing bowl and use a hand held electric
beater on medium-high speed to beat until well combined. Set bowl
over a saucepan of simmering water and cook mixture, beating
constantly, until thick and registers 70C on thermometer; 10 to 12
minutes. Place the white chocolate in a heat-proof bowl over a
saucepan of barely simmering water until melted. Remove the sabayon
from the heat, then beat in the gelatine mixture and melted
chocolate until combined. Allow to cool for 5 minutes.
Beat remaining 2 cups Anchor cream with cleaned beaters until it holds soft peaks. Stir one quarter of the whipped cream into the sabayon, then fold in the remaining Anchor cream gently but thoroughly. Pour into the siphon then fill with 3 charges of nitrous oxide. Refrigerate until ready to use.
2. To make the chocolate marquise, place the Mainland butter in a heat-proof bowl and place over a saucepan of barely simmering water to melt. Once melted, add the chocolate and cocoa and mix to combine. Allow the chocolate to melt, then remove from the heat but do not allow to set. In a separate bowl, combine the yolks with the 66g of sugar and beat to make a cold sabayon. Beat until the mixture reaches the ribbon stage. Place the egg whites and sugar in an electric mixer with beaters. Beat together to make a French meringue. Whisk the Anchor cream to soft peaks. Fold the sabayon into the chocolate and butter mixture, then fold in the meringue and finally, the Anchor cream. Place the mixture into a piping bag and pipe into cigar moulds lined with acetate. Place in blast chiller to set.
3. To make the walnut sponge, place all of the ingredients in a food processor and blitz until a smooth batter has formed. Place the mix in a siphon and charge with 4 nitrous canisters. Shake well and place in the refrigerator for 30 minutes. Spray the plastic baking moulds with baking spray. Siphon the batter into plastic cake moulds half full. Place in a 1000w microwave and microwave on high for 1 minute and 45 seconds. Cook one at a time. Turn out onto a cooling rack. Set aside.
4. To make the strawberry gel, place the strawberry puree in a medium saucepan and whisk in the agar. Place the saucepan over high heat and bring to a rolling boil. Remove from the heat and pour into a plastic container. Place in the refrigerator to set. Once set, cut the jelly into 1cm dice.
5. To make the peach gel, place the strained peaches in a blender and blend until smooth. Weigh out 500g of blended peaches and 100ml of reserved peach juice. Blend the peaches, juice and salt together until smooth, then pour into a saucepan, add the agar and whisk until combined. Place over high heat and bring to the boil. Leave on a rolling boil for 30 seconds, stirring occasionally. Divide the mix in half and pour into 2 1L plastic containers. Refrigerate until set; approximately 10 minutes. Once set, turn out the gel, cut in half lengthways and cut each half into 7 equal strips. Cut each piece on an angle into a triangle.
6. To make the clear peach gel, place the peach juice in a saucepan, add the Lota and whisk to combine. Place over high heat and bring to the boil. Leave on a rolling boil for 30 seconds, then remove from the heat, pour into a bowl and allow to cool. Refrigerate, then place in piping bag.
7. To make the raspberry gel, place the raspberry puree in a saucepan and whisk in the agar. Place the saucepan over medium heat and bring to a rolling boil. Remove from the heat and pour into a plastic container. Place in the refrigerator to set. Once set, place the gel in a blender and blend until smooth. Place in a disposable piping bag and refrigerate until ready to use.
8. To make the fruit mix, place all the fruit except the 3 sliced kiwifruit into a mixing bowl and mix well. Macerate the fruit with Manuka Gold 5 minutes before assembling.
9. To make the mandarin sherbet, place the sugar, salt and water in a saucepan and bring to the boil. Once the mixture reaches 140C, stir in the fizzy until well combined. Remove from the heat and pour onto a silicon mat. Allow to cool at room temperature and set. Once set, place in a blender with 50g freeze dried mandarin and blitz to a powder. Place in an airtight container to store until ready to use.
10. To make the cherry Italian meringue, place the sugar, water, glucose and cherry syrup in a saucepan over medium heat and bring to boil. Place the egg whites in an electric mixer with beaters. Allow the sugar to come to 110C and start beating the egg whites. Beat until stiff peaks form. Once the sugar has reached 115C, slowly pour onto the beating egg whites. Beat until cool; about 10 minutes.
11. To make the Chantilly cream, place the Anchor cream, vanilla and icing sugar in a mixing bowl and whisk until stiff peaks form. Refrigerate until ready to use.
12. To make the cherry spheres, place the cherry juice and Gluco in high speed blender and blend until well combined. Allow the mixture to rest for several minutes, then skim any air bubbles off the surface. Combine the algin and water in a blender and pour into a container to create an algin bath. Place in a plastic container. Use a tablespoons measure to drop the cherry mixture into the align bath. Allow to 'cook' for 2 minutes. Rinse in cold water and store in water until ready to use.
13. To assemble, place the strawberry jelly cubes in a mixing bowl and toss together with the chopped mint. Place the mixture in the base of the serving glass and pour over sparkling rosé until approximately 1 cm below the top of the jelly. Use a cutter to cut one sponge to the same diameter of the glass above the jelly. Place the sponge on top of the jelly and very gently press down. Fan the peach triangles around the inside of the glass and then to the centre until the layer is filled. Fill in the spaces by piping in the clear peach gel. Place the cream in a large piping bag with a large star nozzle and pipe a layer of cream on top of the peach gel. Sprinkle the sherbet over the layer of cream. Cut another piece of sponge to the diameter of the glass, place the sponge in the glass and gently press down. Place the round slices of kiwifruit against the inside of the glass, overlapping. Fill in the centre of the layer with half of the macerated fruits. Use the siphon to pipe in the orange and white chocolate mousse. Place another layer of sponge in the glass and gently press down. Pipe the raspberry gel around the inside of the serving glass, leaving the centre hollow. Fill with the remaining macerated fruit. Place the cherry meringue in a large piping bag with a star nozzle and fill the remaining space in the glass with meringue. Neatly pipe a peak of meringue. Make two indents in the meringue for the cherry spheres to be placed later. Use a blow torch to glaze the meringue. Remove the chocolate marquise cigars from the moulds and place two cigars in the parfait. Place the cherry spheres in the indents created earlier.