Almond Dacquoise (Yield: 2 x 180mm x 35mm moulds)
120g ground almonds
50g icing sugar
125g egg whites
30g castor sugar
Blend the almonds, icing sugar and cornflour in a food processor and then sieve together.
Whisk the egg whites until full volume. Then add the caster sugar gradually until combined.
Fold in the sieved dry ingredients, then pipe into greased and floured moulds.
Bake at 180ºC for approximately 20 minutes.
8g unsalted butter
½ orange zest (micro plane)
30g dark couverture
Melt the chocolate and butter together. Stir in the zest and feuilletine.
Spread onto the base of the baked Dacquoise cases.
Citrus Cremeux (Yield: 2 x 150mm x 35mm moulds)
500g Barker's Lime & Elderflower Fruit Curd
300g Barker's Blood Orange Fruit Curd
50g granulated sugar
80g egg whites
10g powdered gelatine
25g cold water
Hydrate the gelatine with the 25g of cold water.
Whisk the cream to soft peaks.
Warm both of the Barker's Fruit Curds to 25ºC.
Heat the 30g of water and sugar to 118ºC and pour into the whisked egg whites to make an Italian meringue.
Dissolve the gelatine then whisk the gelatine into the warm Barker's Fruit Curds.
Fold the Italian meringue into the Barker's Fruit Curds.
Fold in the semi-whipped cream.
Pipe into moulds and place into the freezer to set firm.
Pipe 120g of Barker's Blood Orange Fruit Curd onto the Dacquoise cases that have the Chocolate Crunch already spread on the base.
Place the set Citrus Cremeux on top. Decorate as required.