All Recipes

Chocolate, Macadamia and Seasonal Fruits

Serves 8
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Chocolate Cremeux, place chocolate in a medium bowl.
  • Place milk and cream in a medium saucepan, set over medium heat and bring to boiling point. Remove from heat.
  • Meanwhile, place egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk to combine. While whisking continuously, slowly add hot milk and cream mixture and whisk until thoroughly combined. Return to the saucepan and set over a low heat. Stir until mixture reaches 84C and thickens.
  • Remove from heat and pour over chocolate. Allow to sit for 2-3 minutes then use a stick blender to combine until mixture is smooth. Pour into 8 x 7cm round silicon dome moulds and set aside in freezer until firm.
  • For the Chocolate Glaze, place sugar, cocoa, cream and 100g water in a small saucepan. Set over low medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, add gelatine and stir to dissolve. Set aside to cool then use a stick blender to blend until smooth. Transfer to a pouring jug and set aside to cool at room temperature.
  • For the Macadamia Praline, spread macadamia nuts over a lined baking tray and toast in oven until golden, about 8-10 minutes. Remove from oven and set aside.
  • Place sugar in a small frypan and set over medium low heat. Allow to melt and cook, swirling pan occasionally, until amber in colour. Add macadamia nuts and stir to coat. Pour onto baking tray and allow to cool. Break into shards then process shards in a high powered food processor to a smooth paste. Set aside at room temperature until serving.
  • For the Salted Crumble, place flour, butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix until ingredients resemble breadcrumbs. Spread on a lined baking tray and place in oven to bake, stirring halfway, until golden, about 20 minutes. Remove from oven and set aside to cool.
  • Meanwhile, place chocolate and cocoa butter in a microwave safe bowl and cook in microwave in 30 second bursts, stirring in between, until melted and combined. Set aside to cool.
  • Once cool, pour over baked crumble, sprinkle with salt and set aside to cool in fridge.
  • To serve, remove Chocolate Cremeux from freezer. Unmould and place onto a wire rack sitting over a tray. Ensure Chocolate Glaze is cool before pouring evenly over the top of each Cremeux. Allow to set then carefully lift off rack and place onto serving plates. Spoon Macadamia Praline into the centre of each Cremeux. Spoon Salted Crumble around Cremeux then arrange fruit and flowers over crumble.

More from this episode

You might like