Micheal Lambie

Hazelnut parfait with passionfruit sorbet and citrus salad

Serves 10

Ingredients

350ml passonfruit puree (50 passionfruit)
250ml stock syrup (50:50 sugar:water)
50g roasted hazelnuts
185g whipped cream
225g sugar
3 egg whites
100g fondant
25g roasted flaked almonds
25g water
100ml orange juice
25ml passionfruit puree
1 ruby red grapefruit
1 yellow grapefruit
1 lime
1 orange mint tips for garnish

Method

Freeze the pyramid mould well.

To make the sorbet, puree the passionfruit without the seeds, combine with the sugar syrup and churn.

Scrape the sorbet up the sides of the moulds, leaving a hollow centre, freeze well

For the parfait, place 50g of sugar in a pot and heat to a caramel.

Add the roasted hazelnuts and remove from the heat.

Allow to cool on a sheet of silicon paper and crush, not too fine.

Make a french meringue from the egg whites and sugar.

Fold the nuts into the meringue and gently fold in the cream.

Place in the centre of the pyramid mould.

For the almond biscuits, heat the fondant and water to a light caramel.

Add the flaked almonds and cook briefly, allow to cool on a sheet of silicon paper and then blend to a fine powder.

Spread onto non-stick parchment thinly and evenly and bake for 5 minutes until golden.

Remove from the oven and cut into triangles the same size as the pyramid moulds.

To make the passionfruit sauce, heat 50g of sugar to a light caramel, add the orange juice and reduce by half.

Add the passionfruit juice and allow to cool.

For the citrus salad, segment the fruits and cut into small dice.

Remove the sorbet from the mould, place centrally on a plate and cover with the almond biscuits.

Dress the edges of the plate with the citrus and sauce, garnish with mint tips.