Step 2

To make the sweet pastry, place the butter, sugar and vanilla seeds in the bowl of an electric mixer and beat until pale. Add egg and beat until combined. Add flour and salt and beat until just combined.

Step 3

Turn out dough and roll to 3mm thick between 2 sheets of baking paper. Remove top layer of baking paper and transfer to a baking tray. Cover with plastic wrap and place in the freezer overnight.

Step 4

Preheat oven to 180C.

Step 5

Remove plastic wrap and place pastry in the oven to bake until crisp and golden, about 10 minutes. Remove from oven and set aside to cool completely.

Step 6

Once the pastry has cooled, roughly break into pieces and store in an airtight container.

Step 7

To make the musk sticks, place the gelatine, water and glucose into an electric mixer bowl and place over a double boiler. Once the gelatine has dissolved place the bowl into the mixer and with the whisk attachment whisk the mixture until the mixture resembles marshmallow, add the icing sugar and replace the whisk with the paddle attachment.

Step 8

Mix in the flavourings and the colour, mix until uniform.

Step 9

Place the mixture into a piping bag fitted with a 5mm star piping nozzle and pipe the mixture onto a baking paper lined tray in long uniform lines. Allow setting for 10 minutes.

Step 10

Cut the sticks into 3cm sticks and dehydrate over night. Set aside in an airtight container.

Step 11

To make the meringue helmet, in an electric mixer bowl, place the sugar and egg whites. Place the bowl over a double boiler and with a rubber spatula stir until the sugar is fully dissolved.

Step 12

Using a whisk attachment, whisk for 7 minutes.

Step 13

Blow up 10 balloons to the desired size and secure the air by tying a knot at the mouth of the balloon.

Step 14

Cover the balloons evenly with the meringue; make sure there are peaks for decorative purpose. Sprinkle the freeze dried fruit crumbs all over the meringues.

Step 15

Hang the balloon until the meringue is fully dehydrated.

Step 16

Once dehydrated, make a small hole in the balloon ensuring the air is not too quickly released. Remove the balloon and discard. Set meringue helmet aside.

Step 17

To make the citrus curd, place the sugar, eggs and citrus juice into a saucepan and whisk to combine. Set over low heat, add gelatine and butter, a little at a time, and cook, while constantly whisking, until thickened. Remove from heat and strain in to a bowl. Add zest and stir to combine. Set over an ice bath to cool.

Step 18

Once completely cooled, transfer to a piping bag and set aside in the fridge.

Step 19

To make the Italian meringue, place the sugar and water into a heavy based saucepan and bring to the boil. Once boiling add the lemon juice and bring the syrup to 121C.

Step 20

Place the egg whites into an electric mixer bowl, with the whisk attachment whisk slowly. Once the syrup is ready increase the speed of the mixer and slowly add all of the syrup. Continue to whisk until the meringue is cool.

Step 21

Once cooled place the meringue into a piping bag and set aside in the fridge.

Step 22

To make the Chantilly cream, place the cream into an electric mixer bowl and with the whisk attachment whisk to stiff peak, while slowly adding sugar. Set the cream aside in the fridge.

Step 23

To serve, place citrus segments on each serving plate. Add dollops of citrus curd, Italian meringue and Chantilly cream to the plate. Add some sweet pastry crumble and musk stick crumble and garnish with mint. Cover each plate with a meringue helmet.