UNE PETITE MERVEILLE RASPBERRY DELICE WITH MACADAMIA AND CINNAMON SWEET PASTRY

Methods and Directions

• Soak gelatin in cold water.
• Heat sugar syrup in a saucepan over a medium heat and bring to a boil.
• Add the soaked gelatin and stir until dissolved, add purée and stir well.
• Strain through a sieve, pour mix into half spheres and freeze.
• Once set, flash heat half a sphere and join another to create the sphere.

• Combine flour, baking powder, spices, sugar, salt and macadamias into a bowl, mix well with fingertips.
• Add butter and incorporate with fingertips until a sandy texture has been reached.
• Add egg and milk, working until the dough comes together.
• Knead on a floured bench for 2 minutes until combined. Glad wrap dough and rest in fridge for 1 hour.
• Preheat oven to 165C. Roll out dough to 5mm thick, cut 30mm circles and place onto lined baking tray. Bake until lightly golden (8 to 10 minutes).

• Toast macadamias in the oven on a wide baking tray.
• Heat sugar and water until it reaches a caramel colour.
• Pour toffee over warm nuts and set aside to cool.
• Once cooled, use a food processor to blitz praline.

• Soak gelatin in cold water. Once soft, melt in microwave.
• Place sugar, egg and egg yolks in mixer and whisk until sabayon.
• On low speed, stream liquid gelatin in. Mix until combined.
• Gently fold through semi whipped cream and macadamia praline.
• Use immediately.

• Soak gelatin in cold water.
• Heat raspberry coulis on stove. Once hot, add gelatin and stir until dissolved. Remove from heat and cool slightly,
• Place sugar, egg and egg yolks in mixer and whisk until sabayon.
• Gently fold through semi whipped cream and raspberry coulis.
• Use immediately.