blood orange & pecan plated dessert

Whisk the egg whites with the sugar until stiff peaks form.

Sift together the hazelnut powder, icing sugar, and flour, then fold into the egg whites.

Spread onto a baking tray lined with baking paper to 1 cm thickness. Bake at 170°C for 15 minutes. Cool on the tray.

Heat the blood orange puree and glucose to 60°C.

Mix the sugar with the pectin, then add to the puree and bring to a boil. Add lemon juice.

Pour a part into a silicone mold, cut out 10 discs of 5 cm diameter each and freeze. Cool the remaining gel, then blend until smooth and transfer to a piping bag.

Heat the pastry cream and pecan praline to 30°C, then add bloomed gelatin and mix until smooth.

Whip the cream with the icing sugar to soft peaks, then fold into the pecan mixture.

Pipe into silicone molds, add a frozen blood orange gel disc, top with a disc of hazelnut sponge, and freeze.

Mix butter, almond powder, and sugar until smooth. Gradually add eggs.

Sift flour, cocoa, and salt, then mix into the butter mixture.

Refrigerate for 30 minutes, then roll out to 2.5 mm thickness and cut with a fluted cutter

Bake on a silicone mat at 160°C for 12 minutes. Cool on the tray.

Heat the blood orange puree and sugar to a boil.

Cool completely in the refrigerator.

Place the chocolate sablé in the center of the plate and top with the frozen pecan mousse. Fill the center with blood orange gel. Garnish with Venne cress leaves and finish with
blood orange coulis around the dessert.