Orange Pleasure

For the clementine meringue

Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until the sugar dissolves.

Once all the sugar has been added, continue to whisk on high for 3 mins.

Add sifted castor sugar and mix gently.

Combine with clementine zest. 

Spread on non-stick baking paper into a thin layer. Bake in oven for 2 hours at 70 degrees Celsius. Cool it and transfer to airtight container.

For the clementine curd

In a Thermomix, combine all ingredients without gelatine and butter. Turn on to speed 3 and cook to 85 degrees about 10 minutes, turn off the heating.

Add soaked gelatine and cold butter, mixing all the time. Sift through a sieve and cool in fridge for about one hour .

Transfer to a piping bag and keep in fridge.

Wash fruit, then cut into thin slices and remove seeds. Blanch it and strain.

Make a syrup and cook it about 10 minutes. Strain but keep the syrup.

Put kumquat on baking paper, cover with another slice of paper, and bake in oven at 150 degrees Celsius.

Cool it and transfer to airtight container.

Wash fruit, cut into four parts, and remove seeds. Add to kept syrup with spices, and simmer for one hour. Transfer to container and cool it down.

Carve out the clementines segments.

Prepare lemon verbena, tear the leaves and put into ice water

The Plating

Firstly, put curd on the plate in a few places, then place the segments, kumquat confiture and chips, and add the meringue and lemon verbena lives at the end. This desert should look complicated, but in reality it is super quick and tasty .

The final dish.