Sweet 18

Whisk egg whites until soft peaks form, then gradually add caster sugar while whisking continuously until stiff, glossy peaks form.

Using a piping bag fitted with a round nozzle (8-10 mm), pipe finger shapes approximately 4-5 cm long onto a silicone mat.

Bake at 100 °C for 2-3 hours until crisp and completely dry.

Cool completely and store in an airtight container until ready to use.

Whip the egg whites with the sugar (1).

Fold in the remaining ingredients and mix carefully with the melted butter at 40 °C.

Spread the mixture onto 1 tray (60×40×4 cm).

Bake at 210 °C for 15 minutes.

Infuse the milk and cream with the vanilla pod and prepare a classic pastry cream with the rest of the first ingredients. 

Hydrate the gelatine with water. 

Soak the candied orange pieces in Cointreau. 

Soften the pastry cream gently and gradually fold in the nougat paste, nougat pieces, chopped pistachios, and soaked orange peel. 

Add the hot melted gelatine mass and mix carefully until fully incorporated.

Fold in the semi-whipped cream.

Use immediately.

Hydrate the gelatine powder with water.

Bring the orange purée and juices to a boil.

Pour into the egg-sugar mixture and reheat to 85 °C to prepare an anglaise.

Add the gelatine mass and mix in the softened butter at approximately 45 °C.

Cool down.

Hydrate the water (2) with gelatine powder. Bring the water (1), glucose syrup and sugar to a boil.

Pour over the white chocolate and neutral jelly.

Add the gelatine mass and colouring agents.

Mix well using a hand blender.

Use at 35 °C.