2 egg whites
60g icing sugar
150g soft flour
Purple food colour
225g ground almonds
6 whole eggs
45g caster sugar
60g melted and cooled butter
12 crushed digestive biscuits
90g roasted peeled and crushed hazelnuts
60g toasted oats
750ml double cream
Finely grated zest of four Seville oranges. Retain orange fruit
40ml Crème de Mere
12 egg yolks
500ml single cream
Few drops vanilla essence
50ml Grand Marnier
250g mascarpone cheese.
For the lining paste cream butter and icing sugar then beat in two egg whites. Add 60g sieved flour and beat well. Colour as required. Spread mixture into prepared silpat and comb placing in freezer until required.
For the jaconde sponge put ground almonds icing sugar and six whole eggs in a bowl. Machine beat to ribbon stage. Add six egg whites and 45g caster sugar to mixture and whip to form a meringue.
Fold in 60g melted and cooled butter and 90g sieved flour into whole egg mix. Blend one-third of the meringue into the mixture carefully folding in remaining meringue (do not overmix).
Carefully spread mixture on to silpat prepared with lining paste bake immediately in very hot oven for about four minutes. Allow to cool using prepared templateto line prepared rings.
For the biscuit base place crushed digestive biscuits roasted peeled and crushed hazelnuts toasted oats and 60g melted butter in a pan and heat gently. Using a small rolling pin compress this mixture into the bottom of the jaconde lined rings. Cover and keep to one side.
For the brûlée mixture place double cream 12 egg yolks 150 caster sugar finely grated zest of oranges and Crème de Mère in a stainless steel bowl over a pan of boiling water. Cook until mixture thickens. Whisk in the mascarpone cheese add to prepared rings and refrigerate for 24 hours.
Carefully sprinkle the tops of the set brûlées with sugar and glaze with a blowtorch. Unmould when ready toserve.
For Armagnac anglaise heat 500ml single cream 500 milk and vanilla essence beat 12 egg yolks and 100g caster sugar. Pour milk mixture on to yolks return to pan and cook until mixture coats the back of a spoon. Remove from heat add the Armagnac cover and chill.
For orange and blackberry marmalade place 10g sugar and 1dsp water in a heavy-bottomed pan and cook to near caramel. Add 200g blackberries segmented oranges and 50ml Grand Marnier. Continue cooking to caramelise fruit. Remove from heat and cool. Reserve some segments and blackberries for decoration.