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Coconut mousse centred with a mango bavarois, served with mango glaze, coconut daquoise, warm coconut & lime sponge, lychee sorbet, pineapple and mango compote, crisp biscuit serves 10

4 x 150g centre-cut Scottish fillet steak 100g kale 2 medium carrots 2 x rooster potatoes peeled & cut into 1cm dice (150g approx.) 1 tsp chopped fresh tarragon 100g fresh wild mushroom (clean & trimmed) 100ml beef sauce – warm

Method:Steambutter seasonedthe Poach chopped with beef parsnip. nutmeg,for 50 minsBoil salt creamat and 50oC. pepper.and Oncethen pass cooked, through pureea chinois.in a blender Reserve until and smooth keep warm until serving. Peel and dice potato (1cm square). Sauté until golden (only ¾ cook). Drain on absorbent paper and reserve. Toss mushrooms in a little butter and tarragon to wilt. Place kale into a sauté pan with butter and 15ml of water to sweat down. Add the diced potato once water has evaporated and season. Cook carrots (al dente), season, toss in butter and add rest of chopped tarragon.

Season steak and sear in pan, then rest. Place pool of parsnip in the centre of the four plates, divide the kale mix and carrots between them. Place seared steak on top, followed by mushrooms and hot sauce. Serve immediately.

For the tuile

13g soft butter 16.5g egg whites (room temperature) 21g icing sugar (sieved) 25.5g flour

Method: Pre-heat oven to 190oC. Blend butter and sugar. Add egg whites in three stages. Add flour. Reserve in fridge for 20-30 minutes. Work a little then stencil onto silicone mat. Bake for approx two to three minutes or until golden. Store in airtight container until serving.

For the chocolate garnish

50g 53% dark chocolate (tempered) 0.5g mycryo

Method: Make chocolate garnish and reserve.

For the coconut daquoise

43g finely ground coconut 38g icing sugar 50g egg whites 20g caster sugar 4g cornflour

Method: Pre-heat oven to 170oC. Make meringue with egg whites and caster sugar. Fold ground coconut, cornflour and icing sugar into meringue. Spread onto silicone paper/mats. Bake for 15-20 minutes.

For the lychee sorbet

225g lychee puree (Boiron) 48g icing sugar 6g lemon juice

Method: Mix all of the ingredients together well and churn. Reserve until serving.

For the mango glaze

56g mango puree 2.5g gelatine (soaked) 19g caster sugar 19ml Thai lime juice (kalamansi)

Method: Bring the lime juice and sugar to the boil. Dissolve gelatine in syrup. Pass onto the puree and stir. Reserve.

For the mango bavarois

52.5ml mango puree x 2 (525g reserved in fridge) 52.5ml orange juice 440g egg yolks 24g caster sugar 3g gelatine (soaked) 72g whipping cream (whipped to ribbon stage)

Method: Mix the puree and juice together and boil. Make bavarois with yolks and sugar and cook to 85oC. Dissolve gelatine into base. Pass onto chilled puree, stir and chill over ice. Pour into frames and set. When semi frozen release from frames and reserve.

For the coconut mousse

132g coconut puree 26ml Malibu 80ml whipping cream (whipped to ribbon stage) 5g gelatine (soaked) 38g italienne meringue

Method: Dissolve gelatine in the Malibu. Add to puree and stir in. Fold in italienne meringue. Fold in whipped cream. Pour approximately ¼ onto the daquoise. Insert mango bavarois, level off with more mousse. Once set, glaze and set.

For the italienne meringue

17.5g egg whites 35g sugar 12g water

Method: Boil sugar and water to 121oC. Make

meringue.

For the pineapple & mango compote

75g diced pineapple 700g diced mango 100kg mango puree 6ml thai lime juice 1/2 pomegranate (deseeded) Icing sugar to taste

Method: Combine the diced fruit, puree and lime juice. Adjust with sugar. Reserve and chill.

Left: Coconut mousse centred with a mango bavarois, served with mango glaze, coconut daquoise, warm coconut and lime sponge, lychee sorbet, pineapple and mango compote, crisp biscuit.