Mystery Box recipe!

Here’s how to recreate this week’s winning Masterchef mystery box recipe at home

SMOKED LIME & VANILLA FROZEN NOUGAT WITH BEETROOT CARAMEL & LIME CRUMB SERVES 8 PREP 40 MINS + FREEZING COOK 20 MINS

¾ cup cream 1 vanilla pod, seeds scraped 3 egg whites ¾ cup (190g) caster sugar grated zest 1 lime 1 tbsp lime juice pinch fine hickory wood chips, for smoking BEETROOT CARAMEL 3 whole candy beetroots, peeled ¾ cup water ½ cup (120g) caster sugar 1 ½ tbsp cream, warmed LIME CRUMB ⅔ cup (100g) plain flour 50g butter, melted ¼ cup (50g) caster sugar 1 lime, juice, zested rind, plus extra, for garnish pinch salt

1 Preheat oven to moderately hot, 190°C. Line an oven tray with baking paper. 2 SMOKED LIME & VANILLA FROZEN NOUGAT In a bowl, whip cream with vanilla seeds until soft peaks form. Place egg whites into the bowl of an electric mixer fitted with a whisk attachment. Beat until they have doubled in size and just start to hold their shape. Slowly add sugar, 1 tbsp at a time, beating until thick and glossy and sugar has dissolved. Gently fold 1 tbsp meringue through the whipped cream with lime zest. Gently fold cream meringue mixture back through remaining meringue until well combined. Fold lime juice through. 3 Cover bowl of nougat mixture with plastic wrap. Insert hose from smoking gun (see tip). Set aside to smoke 5 minutes. Spoon into eight 6cm dome moulds and place in the freezer until firm. 4 BEETROOT CARAMEL Thinly slice beetroots using a mandolin. Place into a small saucepan with water and 20g caster sugar. Simmer 4-5 minutes until beetroot is tender and liquid has strong beetroot flavour. Strain mixture, reserving liquid and keeping hot. Set beetroots aside. Meanwhile, make a dry caramel by placing remaining caster sugar into a frying pan over low heat, and cooking until sugar is a rich amber colour. It should smell bitter. Deglaze pan with reserved beetroot liquid, whisking. Add warmed cream and whisk to combine. Return beetroot to pan and simmer gently 5 minutes. Season with a pinch of salt then strain into a jug. Set aside until required. 5 LIME CRUMB In a bowl, combine ingredients and mix to form a firm dough. Spread mixture over tray. Bake 12-15 minutes, until golden. Set aside to cool. Once cool, place into a food processor and blitz to a fine crumb. 6 To serve, turn out Smoked Lime & Vanilla Frozen Nougat domes onto serving plates, scatter with Lime Crumb and serve Beetroot Caramel on the side. Finish with extra lime zest.