Ingredients
For the mousse
225g/8oz clotted cream
2 tbsp apricot syrup (from a tin of apricots)
2 free-range egg whites
1 tbsp caster sugar
1 orange, zest only
For the macadamia praline
100g/3½oz caster sugar
85g/3oz macadamia nuts
For the garnish
3 apricot halves
cocoa powder, to dust
sprig mint
Method
1. For the mousse, mix the clotted cream with the apricot syrup in bowl.
2. In another bowl, whisk the egg whites until stiff peaks form where the whisk is removed.
3. Add the caster sugar and whisk again until the egg white is thick and glossy.
4. Gently stir in the zest and fold this mixture into the clotted cream mixture.
5. Spoon the mousse into a medium chefs' ring on a plate and chill until required.
6. For the macadamias, line a baking tray with non-stick paper.
7. Place a non-stick frying pan on a medium heat and add the sugar. Cook until the sugar melts and turns to a deep caramel colour.
8. Add the nuts and pour the mixture immediately onto the lined baking tray. Leave for three minutes to harden then smash into pieces with a rolling-pin.
9. To serve, remove the ring from the mousse. Arrange the apricots around the edge of the plate and alternate each one with a piece of macadamia praline.
Dust with cocoa powder and garnish with a sprig of mint.
