Ingredients

1 punnet Atsina cress

1 punnet edible flowers

 

Pistachio crunch

100g green pistachio nuts

30g icing sugar

 

Cranberry compote

3dl orange juice

250g fresh cranberries

Zest from 1/2 orange

125g jam sugar

 

Almond crumble

100g flour

100g butter

100g granulated sugar

100g ground almonds

Salt

 

Orange praline

2.5dl blood orange coulis

2 egg yolks

20g custard

45g sugar

40g milk chocolate, broken into pieces

2 leaves of gelatine, soaked in water

 

Apricot pastilles

90g apricot juice

20g honey

75g butter

90g sugar

3 eggs

1 leaf of gelatine, soaked in water

Zest of 1/2 lemon, no pith

 

Praline ice cream

5 dl milk

5 dl whipping cream

200g egg yolk

225g fine granulated sugar

40g milk chocolate, broken into pieces

40g hazelnut paste

170g white chocolate

 

Method

Pistachio crunch

Roughly chop the pistachio nuts using the bottom of a heavy pan. Mix the broken pieces with the icing sugar and bake in the oven for 8 minutes at 160C, until the icing sugar has caramelised around the nuts. Store dry and covered.

 

Cranberry compote

Boil the orange juice together with the jam sugar and let it simmer for 3 minutes. Add the cranberries then remove the pan from the heat. Allow the cranberries to cool in the liquid. After 5 minutes, add the orange zest. Keep the compote covered in a cold place.

 

Almond crumble

Combine all ingredients by kneading with cool hands until a soft dough is formed. Then rub the dough with both hands to create a crumble. Allow the crumble to dry on a tray for 3 hours at room temperature. Bake in the oven at 160C for approx. 10 minutes until the crumble is crunchy and light brown. Keep covered in a dry place.

 

Orange praline

Mix the egg yolks with the custard and sugar and stir until a very smooth, thick mixture is obtained. Heat the blood orange coulis to 80C and then pour onto the egg yolk mixture. Mix well then return to the pan and reheat to 80C. Remove the pan from the heat and mix in the milk chocolate and soaked gelatine. Allow the mixture to cool slightly then pour into the desired moulds (preferably small round balls). Place the moulds in the freezer to set. Once the pralines are completely frozen, turn them out of the moulds and store them in a bowl in the freezer.

 

Apricot pastilles

Boil the apricot juice, honey and butter together until reduced by 2/3. Pour the reduction onto the eggs and sugar and stir well. Heat the mixture in a pan to 80C. Remove the pan from the heat and mix in the soaked gelatine. Add the lemon zest. Allow the mixture to cool slightly then pour into the desired moulds (preferably small round balls). Place the moulds in the freezer to set. Once the pastilles are completely frozen, turn them out of the moulds and store them in a bowl in the freezer.

 

Praline ice cream

Mix the egg yolks with the granulated sugar until smooth and stiff. Meanwhile, boil the milk together with the whipping cream and pour onto the egg yolk mixture. Whisk together and pour back into the pan. Reheat the mixture to 80C and remove the pan from the heat. Add the milk chocolate and hazelnut paste. Allow to cool then put into an ice cream, maker and switch on.

 

To serve

Arrange the pistachio crunch and the almond crumble loosely in a deep dish. Add garnishes, such as the cranberry compote and iced pastilles. Dress playfully with the Atsina and flowers and finally add a quenelle of the praline ice cream on top.