INGREDIENTS:

White Chocolate and Raspberry Mousse

• 4g gelatin (1 ¼ tsp)
• 135g milk
• 135g white chocolate
• 70g double cream
• 2 tsp freeze dried raspberry powder

White Chocolate and Passionfruit Mousse

• 4g gelatin (1 ¼ tsp)
• 135g milk
• 135g white chocolate
• 70g double cream
• 2 tsp freeze dried passionfruit

Macadamia Sable

• 110g lightly salted butter
• 50g white sugar
• 15g icing sugar
• 1 egg yolk
• 1 vanilla bean paste
• 35g macadamia
• 135g plain flour

Raspberry Gel

• 10g Water
• 25g water
• ½ tsp gelatin
• 150g frozen raspberries
• 20g White Sugar

Passionfruit Gel

• 10g Water
• 25g water
• ½ tsp gelatin
• 150g passionfruit pulp
• 20g White Sugar

White Chocolate Mirror Glaze

• 100g condensed milk
• 150g white sugar
• 75g water
• 175g white chocolate
• 10g gelatin (3 ¼ tsp)
• 60g cold water
• Pink Oil-based Food Colour
• Yellow Gel Colour

Decoration

• Gold Leaf
• Whole freeze dried raspberries
• Chopped macdamias

METHOD:

Preheat oven to 180C.

Mousse - Part 1 (use the same method for both flavours)

1. In a medium saucepan add the gelatin and milk and let sit for 10 minutes. Bring the milk to a simmer (do not let it boil).
2. While its coming to heat, break up white chocolate into a bowl. Pour warm milk over the chocolate and mix to combine. Let the chocolate gelatin mix cool down while you move onto the macadamia sable.

Macadamia sable

1. Add the butter and sugar to the bowl of your stand mixer and beat with the paddle attachment for 3 minutes.
2. While it's beating, finely chop your macadamias, or blitz.
3. On a low speed add the egg yolk and then the vanilla to your mixer until well incorporated, about 3 minutes. You want a smooth, not fluffy texture.
4. Add the chopped macadamias and flour. Mix to make a dough.
5. Roll dough out between two sheets of baking paper and place in the freezer.
6. Once chilled cut out with a small cookie cutter and bake at 180c for around 10 minutes.

Mousse - Part 2 (use the same method for both flavours)

1. Go back to the white chocolate mousse. Whip the cream to soft peaks and then pour in one third of the chocolate mixture, folding gently until incorporated. Repeat twice until all chocolate is incorporated.
2. Add each freeze dried powder.
3. Pour mousse into the moulds and put in the freezer to chill.

Gels (use the same method for both flavours)

1. Dissolve the gelatin in the first measure of water, set aside.
2. Put the raspberries in a saucepan with the second measure of water and lemon juice, do the same again with the pulp. Bring to a simmer and then blitz with an immersion blender (don't blend the passionfruit, just strain). Strain mixture through a sieve into the warm gelatin mix.
3. Let the gel chill, then scoop out centres of mousse in the moulds and fill with gel. Return to the freezer to set.

Mirror Glaze

1. Mix the gelatin with the second measure (60g) of water and set aside.
2. Add the milk, sugar and first measure (75g) of water into a large bowl and microwave for 4 minutes, then add the gelatin mix.
3. Chop white chocolate into small pieces. Add the white chocolate to the bowl and mix to combine.
4. Finally, add food colouring to reach the desired colour. Let the glaze cool to 33c before coating the mousse.
5. Once mousse is covered in glaze, place in the centre of the sable and decorate.