2 egg whites
10g candied fruit (mandarin would be ideal)
85g honey, warmed
125g plain flour
1tsp baking powder
½ tsp bicarb
½ tsp salt
85g butter, softened
175g castor sugar
2.5 egg whites
1 vanilla bean, scraped
1 tbs amaretto liqueur
75g butter, softened
75g sugar caster
75g flour plain
75ml egg whites
Zest from 1 orange
250g yuzu fruit puree
250g caster sugar
8g neutrose stabiliser
Recipe by Frederico Porceddu + Luke Papalia
Photography by John Paul Urizar
Styling by Michaela Le Compte
Slightly toast the nuts and crush them roughly in small chunks. Combine the sugar and water in a medium pot. Put on heat and bring to 115°C.
Whisk egg whites in a mixer until soft peaks form. Slowly drizzle the hot sugar mixture into the egg whites whilst whisking. Whisk on high speed until the meringue cools.
Whip the cream to soft peaks. Gently fold the cream into the meringue. Add the nuts, candied fruit and warm honey.
Put the mixture into moulds and freeze until ready to be served.
Place pistachios in a food processor and pulse into fine crumbs. Mix together with the dry ingredients.
Whisk butter and sugar together in the mixer until fluffy, pale and creamy. Add the egg whites and beat until well combined. Pour in the yoghurt, vanilla and amaretto liqueur. Add the dry ingredients, and gradually add the milk.
Spread the mixture evenly onto a flat tray and bake at 160°C for 10 minutes.
Whisk butter and sugar together in the mixer until fluffy, pale and creamy. Continue whisking and gradually add the egg whites. Add the flour and orange zest.
Spread a thin layer of the mixture onto a flat tray and bake at 150°C for 8 minutes or until golden in colour.
Bring the yuzu fruit puree to boil with 250ml of the water and 150gm of the sugar. Mix the remaining water and sugar with the dextrose and neutrose then add to the boiling yuzu puree and keep simmering for 5 minutes.
Store in freezer