Concrete elegance

Serves 6 Preparation time 1h Cooking time 1h Refrigeration time 4h Freezing time 2h 40 mins

HAZELNUT DACQUOISE Preparation time 10 mins Cooking time 10 + 17 mins

(A dacquoise is a meringue made with nut powder) • 70g egg whites • 30g almond powder • 40g hazelnut powder • 70g icing sugar • 15g sugar Preheat the oven to 170ºc. Roast the almond and hazelnut powders in the oven for 10 minutes. Sift the icing sugar and add it to the powders once they have cooled down. Beat the egg whites while pouring the icing sugar in, in three batches until the mixture is firm and glossy. Gently stir the nuts and icing sugar mixture into the whites with a flexible spatula. Fill a pastry bag with a large round tip. Line a baking tray with parchment paper and pipe 6 circles of 8cm. You can trace circles on the underside of the parchment paper to help you. Cook for 17 minutes.

ORANGE CONFIT Preparation time 10 mins Cooking time 25 mins

• 2 oranges • 115g orange juice • 65g sugar • 30g Grand Marnier Extract the zest from the oranges with a vegetable peeler, transfer to a small saucepan, cover zest with cold water and blanch 3 times in boiling water. Cook zest with juice and sugar over low heat until translucent. Mix with a hand blender. Refrigerate while preparing the chocolate and orange crémeux.

CHOCOLATE AND ORANGE CRÉMEUX Preparation time 20 mins Refrigerating 4 hrs

• 100g liquid cream • 100g whole milk • 3 egg yolks • 30g sugar • 250g dark chocolate • The zest of 1 orange • 35g Grand Marnier Heat the milk and cream with the orange zest in a heavy-bottomed saucepan and let infuse for 20 mins. In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale gold color. Pour in the filtered milk and cream, and cook over the heat until it reaches 85ºc, whisking continuously. Pour over the chopped chocolate and mix with the hand blender. Refrigerate for at least 4 hours.

CRISPY PUFFED RICE Preparation time 5 mins

• 175g dark chocolate • 80g puffed rice Melt the chocolate in a bain marie. Add the puffed rice and mix.

ASSEMBLING Preparation time 10 mins Freezing time 2 hrs 40 mins

Melt the dark chocolate in a double boiler or microwave and, with a pastry brush, brush 6 domes 8cm silicon molds. Let them cool in the freezer for at least 40 minutes. Fill each chocolate dome ¾ of the way full with chocolate and orange crémeux. Add 2 tablespoons orange confit. Finish with a thin layer of crispy puffed rice. Keep in the freezer 2 hrs then remove from molds and place on the hazelnut dacquoise circles. Thaw in the refrigerator for 2 hours before serving.