Ingredients

• 4 eggs, separated
• 100ml hazelnut liquer
• 5-6 tablespoons hot water
• 175g caster sugar
• 50g cocoa powder, sifted
• 100g dark couverture chocolate, grated or finely chopped
• 150ml pure cream, whipped to soft peaks

• 3 tablespoons sweetened chestnut puree (crema di marrone
• 150ml pure cream, whipped to soft peaks

• ½ cup caster sugar
• 1 orange, peeled, cut into chunks
• Juice of one orange

• 4 marron glace, sliced
• Lavender and lemon mint flowers
• Candied orange, thinly sliced

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Method

1. Line a 20cm long by 4cm wide terrine mold with baking paper.

2. For semifreddo, whisk egg yolks, hazelnut liquer, hot water and 50g sugar in a large metal bowl over a bain marie until mixture starts to thicken. Whisk in cocoa powder. Whisk in chocolate. Whisk until mixture is cool.

3. Place 75g sugar and a little water in a small saucepan and cook over medium heat until sugar dissolves, increase heat to high and cook until syrup reaches 121C on a candy thermometer. Meanwhile whisk 4 egg whites in the bowl of an electric mixer until soft peaks. While whisking, slowly pour in hot sugar syrup in a thin stream and whisk on high speed until mixture has cooled and is thick and shiny.

4. Whisk half of the meringue into the chocolate mixture. Gently fold in the second half of the meringue. Fold cream through. Pour into prepared terrine mold, tap gently and smooth top. Cover and freeze for 1½ hours or until firm. N.B. Extra mixture can be frozen and saved for another use.

5. For chestnut crème, whisk chestnut puree and cream in a bowl until combined. Refrigerate until required.

6. For orange caramel, prepare a dry caramel, place sugar in a large frying pan and place over a medium-high heat. Agitate until sugar melts and begins to caramelise. Allow to form a thick caramel, it will turn quite a dark reddish brown. Remove from heat and stir in juice and orange segments, tossing to coat. Allow to steep in caramel.

7. To serve, cut a 4cm piece of semifreddo and place in centre of plate with a large quenelle of chestnut crème to one side. Garnish with pieces of orange and some caramel, marron glace, candied orange and flowers.