Hazel's all gold christmas

2 servings

Ingredients

Quantity Ingredient
175 grams Caster sugar
25 grams Hazelnut kernels; roughly chopped
1 Mango
1 Pear
1 Pineapple
1 large Pinch of ground mixed spice
1 large Pinch of ground ginger
2 tablespoons Honey
2 tablespoons White wine
200 grams Boudoir finger biscuits
2 Egg whites
1 tablespoon Olive oil
A few pieces of edible gold leaf
1 Orange; sliced

Directions

1 For the Hazelnut Caramel: Gently heat 55g/2oz caster sugar and 2 tbsp water in a pan until the sugar dissolves. Increase heat and cook until the sugar turns to caramel.

2 Add the chopped nuts, mix together and tip out onto a piece of baking parchment paper. Allow to cool and then break up into small pieces.

3 Cut 'cheeks' of flesh off either side of the mango stone, place in a centrifugal juicer with the pear and half the pineapple to make juice and mix in the ground mixed spice and ginger. Cut the flesh off the mango stone, peel and reserve.

4 Mix together the honey and white wine, dip in a quarter of the biscuits and use to line the sides and base of a large dessert dish. Chop the remaining biscuits and place in the bottom of the dish.

5 Whisk the egg whites until almost stiff, then gradually whisk in 115g/4oz caster sugar until stiff. Add 3 tbsp juice and the remaining wine and honey mixture to the whisked egg whites and fold together.

6 Spoon some of the mixture into the dessert dish and sprinkle over some of the nut caramel. Spoon on the rest of the meringue and finish with another layer of nuts. Scatter the chopped mango over the top.

7 Heat the olive oil in a frying pan. Cut the remaining pineapple into slices, cut off the peel and add to the pan. Fry until golden brown on both sides.

8 Flood the plate with the remaining juice and arrange the pineapple slices in the centre. Place a piece of gold leaf on top of each pineapple slice and gently press down. Decorate the plate with orange slices.

Converted by MC_Buster.

NOTES : Chef - Richard Cawley

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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