Recipe by Vilmos Dohnal and Wesley Schipper, National winners- Dilmah Real High Tea Competition Netherlands
115g white chocolate
3 egg yolks
3 egg whites
150g cream cheese
370g double cream
15g crushed cardamom
2 gelatine leaves
300g white chocolate
30g clarified butter
100g crushed hazelnuts
1 egg white
Frozen Yogurt Meringue
5g star anise
1 gelatine leaf
Warm the double cream gently with the crushed cardamom. Let it infuse for 1 hour, then cool down. Set aside.
Whisk the egg yolks with 80g sugar and the cream cheese.
Melt the gelatine leaves with a touch of double cream, then add it to the egg yolk mix. Keep it at room temperature.
Whisk the egg whites with the sugar.
Whip the infused cream gently.
Bring the 3 parts all together using spatula.
Set in the fridge. Cut out with a knife or cutter.
Melt the chocolate with the butter, stir well.
Set the mix in an isi espuma gun.
Pipe it out in terrine loaf, then place it in a vacuum machine. Turn it on, when the mix foams up, turn the machine off straight away.
Wait until the foaming chocolate sets. It can take 5 hours.
Turn the machine back on, and remove the bros. Brake it or cut it.
Store in the freezer.
Mix ingredients together.
Lay out on oven tray.
Bake for 10 minutes at 180?C.
Crumb the mix with a fork. Allow to cool.
Frozen Yoghurt Meringue
Bring the sugar, glucose, water up to boil. Add the crushed star anise, and grated the orange zest. Infuse under cling film, add the gelatine later.
Place the yogurt on a kitchen towel and hang it up to take the juice out.
Mix the yoghurt into the infused base. Sieve into an espuma gun.
Fill up a small ladle, and set it under liquid nitrogen for 30 seconds. Remove from the nitrogen, let it drip down.