MODERNIST ARCHITECTURAL

Methods and Directions

• In a kitchen aid bowl, with a paddle attachment, crumb together the icing sugar, butter and plain flour.
• Once all ingredients have combined together, add in the egg and vanilla seeds and beat until just combined.
• Take off the machine and shape onto a flat block. Wrap in glad wrap and allow to chill in the fridge for an hour.
• Once the hour is up, take out and bring to room temperature and roll out the sable until 2mm thick.
• Line mini tart moulds with the sable.
• Leave out overnight and then bake at 160°C for 10 to 15 minutes.

• In a small saucepan bring the puree to a boil. Mix the sugar and pectin together and then whisk into the puree. Boil to 107°C.

• Melt the white chocolate and pistachio paste together until smooth. Allow to cool then fold in the rest of the ingredients. Place between 2 pieces of baking paper and roll until 5mm thick, place into the refrigerator to set. Cut out six 4cm circles and reserve until needed.

• Place the cream, Yuzu juice, sugar and butter into a saucepan and bring to the boil. When the cream mixture is at the boil, take off the heat and whisk in the gelatin. Strain and allow to cool to 40°C. When the mousse base is at 40°C, fold in the semi whipped cream and then reserve until needed.

• Bring the blood orange puree to the boil, whisk the yolks, eggs and sugar and add to boiling puree - continue whisking until it reaches 84°C. Remove from the heat and whisk in the gelatin. Strain the curd into a plastic container and allow to cool to 40°C. Blend in the butter and allow to set.

• Melt 300g of the white chocolate up to 45°C, seed in the remaining 200g of chocolate. Melt the cocoa butter and blitz in the yellow food colour. Mix it with the chocolate and blitz. Temper the chocolate to 28 -29°C and use.