Ingredients

Method

For the jellies:
• 1¼ cups blood orange juice
• 2 x 10 g Sachets gelatine powder
• ¼ cup Woolworths peach paloma cordial
For the chocolate ganache:
• 200 g dark chocolate, finely chopped
• ¾ cup cream
For the tuiles:
• 3 large free-range egg whites
• 120 g caster sugar
• 6 T cake flour
• 90 g butter, melted
• 3 T cocoa powder, plus extra for sprinkling
For the cream-cheese filling:
• 3 x 250 g tubs cream cheese, at room temperature
• 6 T caster sugar
• 1 t vanilla paste
• 6 T Cointreau

Method

Ingredients

1. To make the jellies, pour ¼ cup blood orange juice into a small bowl, then sprinkle the gelatine powder evenly over the surface and leave to bloom for 5–10 minutes, or until spongy.

2. Meanwhile, combine the remaining blood orange juice and the cordial in a small saucepan and warm gently over a low heat until hot but not boiling.

3. Remove from the heat, add the bloomed gelatine and stir until completely dissolved and smooth. Pour the mixture into moulds, allow to cool slightly, then chill for at least 4 hours or until set. To serve, briefly dip the base of each mould into warm water
to loosen the jelly before turning out.

4. To make the ganache, place the dark chocolate in a heatproof bowl. Heat the cream in a small saucepan over a medium heat until just steaming – don’t let it boil. Pour the hot cream over the chocolate, ensuring it’s fully covered, and allow to stand for 1–2 minutes to melt. Gently stir until fully combined. Allow to cool to room temperature for the perfect spreading consistency.

5. To make the tuiles, preheat the oven to 200°C. Draw two 12 cm-diameter circles on a piece of baking paper and place on a baking tray. Set aside.

6. Place the egg whites in a clean, dry bowl. Using an electric hand-beater or a stand mixer, whisk at medium-high speed until soft peaks form. Add the sugar, 1 T at a time, beating at a high speed until the mixture is  smooth and glossy with slightly stiff peaks.

7. Sift in the flour, then fold in until fully incorporated. Fold in the melted butter, then sift the cocoa powder over the mixture and fold in until well combined.

8. Drop 2 T batter on the template and, using a palette knife, spread onto the template to create a circle. Bake for 8–10 minutes until just set. Repeat with the remaining batter. Use a palette knife
to loosen the tuiles from the baking paper. Allow to cool completely.

9. To make the cream-cheese filling, using a stand mixer with a paddle attachment, beat the cream cheese at a medium speed until smooth. Scrape down the sides of the bowl and mix again for 2 minutes or until smooth.

10. Add the caster sugar 1 T at a time while mixing at a medium speed. Add the vanilla paste and Cointreau and mix until combined. Spoon the mixture into a piping bag and chill until required.
Remove from fridge 20 minutes before using.

11. To assemble, spread a thin layer of chocolate ganache onto each tuile, then pipe on dots of cream cheese. Repeat the layers until you have used all the tuiles. Finish with ganache and cream cheese. Dust with cocoa powder and serve with the jellies.

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Production: Abigail Donnelly

Photographer: Jan Ras

Food Assistants: Bianca Jones and Kate Ferreira