Chocolate marquise:
Make a pate a bomb with the egg yolks and sugar.
Melt the chocolate and butter together then fold through the sifted cocoa powder
Semi whip the cream.
Incorporate the pate a bomb mixture through the chocolate and butter.
Fold through the semi whipped cream
Pour into a lined tray and allow it to set in the fridge before cutting into circles.
1 large and 1 small per portion
Poached kumquats:
Bring 1ltr of water to the boil
Half and deseed the kumquats
Blanch into boiling water 3 times to remove the bitterness
In another pan bring the water, orange juice and sugar to a light syrup add the kumquats and slowly poach until soft and tender.
Caramelised macadamia nuts:
Roast the nuts through the oven,
Bring the sugar and water to a soft boil then add in the nuts,
Stir them around to coat them evenly in the sugar syrup and they will start to crystallise
Reduce the heat slightly and keep stirring them until they caramelised, add in the butter and salt and mix it in to the nuts.
Separate them whilst they are still warm
Mandarin puree:
Bring the Nappage and the puree to the boil then cool it down and add the Ultratex.
Pass it through a chinois and allow it to cool. As it cools it will thicken to the right consistency.
Kumquat sorbet:
Blitz the kumquats to a puree
Bring the sorbet syrup and kumquat puree to the boil with the pro sorbet then pour over the mandarin purees and lime zest and juice. Mix all together then pass through a fine chinois.
Before churning
Oreo clusters:
Cream the butter and sugar together then add the rest of the ingredients and bring it to a dough.
Spread the dough out over a baking tray in little clusters and bake them at 170c for 15 minutes or until cooked
Garnish:
3 pieces of coriander cress
2 pieces of chocolate decor