Recipe for 10 portions
Ingredients
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
Oreo
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
Method
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.
Oreo
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.
Find out more about Hakkasan here…
