350ml passion fruit juice
250ml stock syrup (50:50 sugar:water)
For the parfait
50g hazelnuts, roasted
3 egg whites
185g whipped cream
For the almond biscuits 100g fondant
25g flaked almonds, roasted
For the sauce 100g sugar
200ml orange juice
50ml passion fruit juice
For the citrus salad 1 ruby red grapefruit
1 yellow grapefruit
Freeze a pyramid mould. Combine the 350ml passion fruit juice with the syrup and churn until frozen. Scrape the sorbet up the sides of the mould leaving a hollow centre and freeze well.
Boil 50g of sugar to a caramel. Add the roasted hazelnuts and remove from the heat. Cool on a sheet of silicon paper and crush, not too finely.
Make a French meringue from the egg whites and sugar. Fold the nuts into the meringue then gently fold in the cream. Place in the centre of the pyramid mould.
To prepare the almond biscuits, heat the fondant and water to a light caramel. Add the flaked almonds and cook briefly. Allow to cool on a sheet of silicon paper then blend to a fine powder. Spread on to non-stick parchment thinly and evenly and bake for five minutes until golden. Remove from the oven and cut into triangles the same size as the pyramid mould.
To make the sauce, heat the sugar to a light caramel, add the orange juice and reduce by half. Add the passion fruit juice and allow to cool.
Prepare the citrus salad by segmenting the fruits and cutting them into small dice.
To assemble, remove the sorbet from the mould, place centrally on a plate, and cover with the almond biscuits. Dress the edges of the plate with the citrus and sauce, and garnish with mint tips.