WHAT YOU NEED

1 large chocolate easter egg, halved
6 mini eggs, gold dust coated
4 mini chocolate eggs
½ punnet fresh raspberries
50g rocky road
5g popping candy
10 edible flowers
5g freeze dried raspberries
10 leaves mini edible red sorrel
10 leaves micro celery

For the macarons
92.5g pure icing sugar
92.5g blanched almond meal
75g egg whites
Small pinch cream of tartare
75g caster sugar
Spoon tip edible food colouring

For the French meringue
75g egg whites
150g caster sugar
Table salt, to whisk

For the almond rochers
125g slivered almonds
15ml grand marnier or Cointreau
30g pure icing sugar
140g milk chocolate
20g cocoa butter

For the panna cotta
225ml cream
125ml milk
¼ vanilla bean, split in two and seeds removed
⅛ lemon zest
37.5g sugar
4g gelatine leaves, soaked in ice cold water
75ml mascarpone

For the macaron shells
Mix icing sugar and almond meal in food processor and sieve. (This is now called tant-pour-tant.)
Whisk egg whites and cream of tartare until soft peaks form. Gradually add caster sugar in three separate additions.
Add food colouring.
Fold the tant-pour-tant through the meringue and continue folding until mixture is at correct consistency and texture.
Pipe as required onto baking tray lined with baking paper.
Tap the tray to lightly level the macarons and rest for 30 minutes to develop a crust.
Bake at 150°C for 12–15 minutes or until cooked. Allow to cool on tray before storing in airtight container for up to one week.

For the French meringue
Whisk egg whites to firm peak with a small pinch of salt.
Add caster sugar and whisk until meringue is shiny and the sugar has dissolved.
Ensure meringue is light and thick.
Pipe meringue onto lined baking tray, using a plain or star shaped nozzle.
Bake at 100–110°C until crisp and dry.

Note: Unused meringue can be stored in an airtight container for up to two weeks, or frozen for up to six months.

For the almond rochers
Mix almonds, grand marnier and icing sugar.
Spread onto baking tray and roast in the oven until dry.
Allow to cool.
Temper chocolate and add tempered cocoa butter. Add cooled almonds to the chocolate.
Divide into 15g portions onto silicone paper.
Allow chocolate to set.

Note: Unused rochers may be placed in airtight container and stored for up to two weeks in a controlled environment of 11–18°C.

For the panna cotta
Place lemon zest, sugar, vanilla bean and seeds into milk and cream.
Bring to simmer (do not boil), remove from stove and allow the vanilla and lemon zest to infuse.
Add the drained, soft gelatine leaves (use an extra leaf if required for a firmer set).
Strain mixture into a clean bowl and place on a bowl of ice-cold water.
Allow to cool but do not allow to set. There must be no lumps at all.
Place mascarpone into a clean bowl.
When milk and cream mixture is cold, carefully whisk mascarpone in to combine.
Place mixture into bowl of ice-cold water and stir carefully with a rubber spatula until thick.

Assembly
Place halved chocolate egg in the centre of platter and fill half-way with panna cotta.
Leave panna cotta to set in fridge for 3–4 hours.
Once set, resume assembly by creatively placing mini eggs, macarons, fresh raspberries, meringue, rocky road, and almond rochers on top of the panna cotta, while remaining inside the egg.
Garnish with edible flowers, micro celery, freeze dried raspberries, edible red sorrel and popping candy.

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