Recipe for 10 portions


Chocolate marquise

300g Caribe chocolate 66%

150g Melted butter

100g Cocoa powder (sifted)

150g Sugar

150g Egg yolks

450ml whipping cream

Poached kumquats

300g Kumquats

100g Water

100g Orange juice

100 Sugar

Caramelised macadamia nuts

100g Macadamia nuts

50g Castor sugar

25ml Tap water

Mandarin puree

200g Mandarin puree

20g Apricot jam

1tbsp Corn flour

Kumquatcha sorbet

100g Fresh kumquats

300g mandarin puree

100g Sugar

200ml Water

Zest and juice of 2 limes


60g Sugar

100g Soft flour

33g extra brut coco powder

2gBicarbonate of soda

2gRock Salt

90g Butter

To serve

3 pieces of coriander cress

2 pieces of chocolate decor


Chocolate marquise

Make a pâte à bombe with the egg yolks and sugar.Melt the chocolate and butter together then fold through the sifted cocoa powder.Semi whip the cream before.Incorporate the pâte à bombe mixture through the chocolate and butter.Fold through the semi whipped cream then pipe into the moulds and freeze.

Poached kumquats

Bring a pan of water to the boil. Menawhile half and deseed the kumquats.Blanch the kumquats in theboiling water 3 times to remove the bitterness. Make sure you dont plunge them into ice water in between blanching.In another pan bring the water orange juice and sugar to a light syrup add the kumquats and slowly poach until soft and tender.

Caramelised macadamia nuts

Toast the nuts until golden in the oven.Bring the sugar and water to a soft boil then add in the nuts, stirringthem around to coat them evenly in the sugar syrup and they will start to crystallise.Reduce the heat slightly and keep stirring them until they caramelise.

Mandarin puree

Bring the jam and the puree to the boil then add the corn flour and cook out until it thickens cool it down.

Kumquatcha sorbet

Blitz the kumquats to a puree. Bring the sugar and water and kumquat puree to the boil then pour over the mandarin purees and lime zest and juice. Mix all together then pass through a fine chiniour before churning.


Cream the butter and sugar together then add the rest of the ingredients and bring to a dough.Divide the mix into 4 equal amounts and then roll out nice and thin in between cling film.Cut into squares and bake at 180c for 15 minutes or until cooked

To serve

Plate up all components and garnish with coriander cress and the chocolate decor. Serve immediately.

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