Step 1

Chocolate Hazelnut Geniose

Step 2

Poach eggs and sugar over a pan of warm water until it reaches 55oC, then place on the kitchen aid electric mixer and whisk until it reaches ribbon stage and is thick and glossy. Gently fold in the butter, praline, flour and cocoa powder until well combined.

Step 3

Bake at 200oC for 25minutes.

Step 4

Shiny Chocolate Glaze

Step 5

Boil water and sugar together.

Step 6

Add cocoa powder and boil again.

Step 7

Add cream and boil again.

Step 8

Dissolve in the bloomed gelatine.

Step 9

Milk Ice – Cream

Step 10

Boil cream, milk and salt together.

Step 11

Add the Condensed milk and boil for one minute.

Step 12

Mix the sugar and stabiliser together and then add to the milk mixture and boil.

Step 13

Cool the mix over ice and then add the orange blossom.

Step 14

Freeze hard and then put the ice cream in the paco jet to churn before service.

Step 15

Chocolate and Yuzu Mousse

Step 16

Melt the chocolate over a Bain Marie.

Step 17

Whisk the eggs and yolks together in the kitchen add until doubled in volume.

Step 18

Boil the sugar and water together until they reach 120oC (soft ball) gently and slowly pour the water sugar mix over the yolk mix and whisk until light and glossy. This mix will be very thick.

Step 19

Warm both the creams together in a pan and then emulsify this into the melted chocolate.

Step 20

Once the chocolate mix reached 40oC, fold in the egg sabayon.

Step 21

Pipe into the desired moulds and freeze.

Step 22

Caramel Custard

Step 23

Split and scrape the vanilla pot and grate the tonka bean into the cream. Bring the cream to the boil.

Step 24

Mix the sugar and eggs together in a separate bowl.

Step 25

Add the cream mix to the eggs.

Step 26

Bring the other sugar to the boil and make a dark almost bitter caramel.

Step 27

Once this is achieved pour the cream mix over the caramel.

Step 28

Pour this mix into moulds and bake at 130oC for 6 mins.

Step 29

Place in freezer to set.

Step 30

Raspberry Sauce

Step 31

Place all ingredients in a sabayon bowl over the heat.

Step 32

Cook until all the juices start to be released from the raspberries. (about 40mins)

Step 33

Pass through double muslin.

Step 34

Must be boiling hot to serve.