Ingredients

• 100g egg whites
• 100g icing sugar
• 100g hazelnut meal
• ½ teaspoon chardonnay vinegar

• 200gblood peach puree
• 40ml sugar syrup

• 100gyoghurt
• 2 vanilla beans, seeds scraped
• 1 teaspoonlecithin

• 1 teaspoonicing sugar
• ¼ teaspoon bicarb soda
• 1 teaspoon citric acid

• Reserved blood peach coulis
• 3 tablespoonsmascarpone
• 1 punnet raspberries
• 1 punnet blueberries
• Mango, thinly sliced, to serve
• Passion fruit, to serve
• Pomegranate seeds, to serve
• Edible flowers
• Icing sugar, to dust

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Method

1. Preheat oven to 100°C.

2. For meringue, whisk egg whites until soft peaks form, gradually rain in the sugar, whisk until it reaches a glossy meringue, add the vinegar and whisk until combined through.

3. Fold hazelnut meal into meringue mix. Spread meringue thinly onto a large baking paper lined oven tray and bake for 40 minutes, let cool.

4. For sorbet, blend peach puree and sugar syrup together, set aside two tablespoons of the mixture to use as a coulis to dress the plate, churn the remaining mixture in an ice cream machine and store in freezer until solid.

5. For foam, blend yoghurt with vanilla seeds, icing sugar and lecithin, transfer to a syphon and charge two times, shaking well between charges.

6. For sherbet, mix icing sugar, citric acid and bi carb soda. Toss berries in sherbet to lightly coat.

7. To assemble, dress the plate with streaks of the reserved blood peach coulis, gently fill the raspberries with mascarpone, place spots of peach sorbet, yogurt foam, and spoonfuls of berry sherbet around the plate, add shards of icing sugar dusted meringue and garnish with passion fruit, berries, mango slices, pomegranate seeds and edible flowers.