Ingredients
Hazelnut Dacquoise
520g hazelnut powder
600g powdered sugar
680g fresh egg whites
10g egg white powder
220g sugar
Heering parfait
100g egg yolk
75g sugar
26g water
95g heering
300g whipped cream
2g vanilla extract
Lemon Meringue
90g pastrurised egg white
135g sugar
6g egg white powder
90g lemon juice
Drop of yellow colouring
Dulcey coating
900g dulcey chocolate
180g cocoa butter
Vanilla meringue
100g pasturised egg white
100g sugar
3g egg white powder
20g vanilla extract
Pinch of vanilla powder
Cassis meringue
180g pasturised egg white
180g sugar
5g egg white powder
135g pureed blackcurrants
Apricot compote
1kg apricot, diced
200g sugar-dry caramel
2 pinches rosemary
Pinch of raisins
Cherry marmalade
2L red wine
500g porto wine
Zest of 2 oranges
2 lemons, cut into quarters
360g glucose
1 vanilla bean
2tsp black tea leaves
200g cherry puree
10g pectin NH
20g sugar
Handful of cherries, pitted and halved
Handful whole raspberries
Method
Hazelnut dacquoise
Sift hazelnut powder and powdered sugar together. Mix egg white powder with little bit of sugar, whisk into egg white and whip. Slowly sprinkle the rest of sugar to make nice meringue. Fold dry ingredients. Pipe in 5cm diameter rings to bake and with1.5cm height at350F.Take them out of rings. Keep half of them for the bottom and the other half for the top. Place back clean rings on the bottoms.
Heering parfait
Whip yolks to the maximum volume. Cook sugar and water to 120C, slowly pour into whipped yolk. Fold in Heering and vanilla, then whipped cream. Pipe into the rings that have dacquoise bottom.
Lemon meringue
Bring egg white to room temp.Mix EWP with little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.Add lemon juice and color at the end. Pipe kisses with #9 tip, dry in the oven at 200F.
Dulcey Coating
Melt chocolate and cocoa butter separately, then combine together. Cool it down to 25C to use.
Vanilla meringue
Bring egg white to room temp.Mix EWP with little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar.Add extract at the end. Pipe kisses with #9 tip, sprinkle vanilla powder and dry in the oven at 200F.
Cassis meringue
Bring egg white to room temp. Mix EWP with little bit of sugar, whisk into egg white and whip. Slowly add the rest of sugar. Add puree at the end. Pipe kisses with #9 tip, dry in the oven at 200F.
Apricot compote
Soak raisins in water.Make dry caramel, toss in apricots and cook slowly. Add raisins and rosemary towards the end and cook for 5 min. Spread on a hotel pan to cool down, take out rosemary.
Cherry marmalade
Slowly cook the first 6 ingredients, reduce in half. Flambe 3 times. Add puree, infuse tea for 3min, add pectin + sugar mix and cook for 3 min. Put cherries in and cook for another 3 min. Add fresh whole raspberries in and stir.
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