Orange and chocolate pave

Orange and cointreau ganache

250g cream

200g dark chocolate

30g   stock syrup

40ml cointreau

Cest of 1 orange

 Honey comb

100gr    sugar

50ml   glucose

30gr       honey

7g        bicarbonate of soda

Put sugar, glucose, Honey in heavy sauce pan and bring to boil.

When the mixture reaches 160  on sugar thermometer add bicarbonate of soda.

Pour into oil brushed tray and let cool down.

When cold break up into small chunks and mix with orange powder.

Orange powder

100g    sugar

250ml water

Peelings of four oranges with all the white removed

Bring water and sugar to boil and add the orange peelings and boil for 15 minutes.

Dry in oven on 120 for about 90 minutes.

Grind to powder

Chocolate sponge

20 medium eggs

500g caster sugar

360g flour

250g butter

50g cocoa powder

50g corn flour

 Whisk the eggs and sugar over a pan of hot water

Continue until the mixture is light and double in bulk.

Remove from the heat and whisk until cold and thick

Fold in the flour and coco powder and corn flour

Fold in the melted butter very gently

Place on flat tray with baking paper

Bake on 200 for about 5 minutes

Orange blossom Pavlova

4 large free range eggs

250g caster sugar

10ml orange blossom

Whisk egg whites and sugar until stiff and fold in the cointreau.

Dry over night in base oven

French macaroons

125g ground almonds

225g icing sugar

4 medium egg whites

Pinch of crème Tatar

25g castor sugar

½ cest of orange

Preheat oven to 180. Sift the ground almonds and icing sugar together.

Whisk the egg whites until they are foamy, and add cream of Tatar and whisk to soft peaks.

Reduce speed and add castor sugar, then return to high heat and whisk until meringue is firm.

Fold in the orange cest by hand and now add the dry ingredients.

Pipe to small rounds and allow resting for ½ hour before baking on 180 for 10 minutes.

Marinated orange segments

5 Clementine’s

3 cardamom pods

½ Vanillas

150g sugar

250ml orange juice

Take off the skin of Clementine segments, bring all the other ingredients to boil and add to Clementine’s to marinade.

Extra garnishes

Vanilla ice cream

Chocolate cream

Dusted pistachio nuts

Orange confit julienne