Frangipane

325g Sanguinello Juice
325g Clementine Juice
250g Mascarpone
250g Caster Sugar
45g Liquid Glucose
1/2 Vanilla Pod

• Place the Juice, Glucose, Sugar & Vanilla into a pot and bring up to a boil. Remove from the heat and pour over the Mascarpone.

• Blend together and cool.

• Once cool, place it in your Ice Cream Machine and churn away.

300g Sanguinello Juice
80g Caster Sugar
8g Agar Agar

• Place everything into a pot together and blitz with a Hand Blender. Bring up to the boil and remove from the heat.

• Blitz again and leave to cool.

• Once cool it should be a solid block of orange nonsense. Break this up and place in a Blender, blitz on full until a smooth puree is achieved.

• Place into a Piping Bag and pipe the puree into the Half Sphere Moulds.

  Yup, the ones that you just went and bought on amazon for £17.99 and took four weeks to arrive. It said delivery next day but what you didn’t know is that Six by Nico bought every single mould in the country for one dessert across every restaurant. Therefore ruining the production of 2cm half sphere moulds for about half a year.

• Using a Small Palette Knife flatten off the gel so you have a nice smooth flat surface. Freeze for 24 hours.

• Again, using a warm Palette Knife run over the flat side of the moulds so that they melt slightly and then stick two half spheres together creating one lovely round dark red sphere! Keep in the freezer until ready to serve!

200g Butter
200g Caster Sugar
4 Whole Eggs
240g Ground Almonds
130g Cornflour
1/4 Tonka Bean
1/2 Lemon (Zest)

Clementine Juice

Greaseproof Paper

• Start by adding your Sugar & Butter into a Mixer with Paddle Attachment. You want to spend a good bit of time creaming the the two together. Every couple of minutes scrape down the mix from the sides of the bowl and the paddle. Continue until all the Sugar is incorporated into the Butter. Add in the Eggs one by one and fully mix through.

• Using a Microplane, grate in the Tonka Bean and Lemon Zest.

• Finally add in the Ground Almonds & Cornflour and gently fold through the rest of the mix.

• Pre-heat the oven to 150ºc.

• Line a baking tray with some Greaseproof Paper and pour in the frangipane mixture. Bake in the centre of the oven for 25 minutes. Place a wee knife in the middle after the initial baking time if it comes out clean, you are good to go. If not give it another 5.

• Once ready cool on a Wire Rack. Brush with a little bit of Clementine Juice.

• Portion into 2 - 3cm little blocks and use some of the trimmings for a little crumble for underneath your sorbet

4 Sticks of Rhubarb
(Not giant one’s - let’s say 250g?)
120g Sugar
300g Water
1/2 Lemon (Juice)
10g Hibiscus

• So first off, peel the Rhubarb. Keep all the peelings to use in the poaching liquid. Cut the Rhubarb to size about 2cm approx.

• Add the Peelings and everything else (apart from the peeled Rhubarb) into a pot and bring to a boil. Boil for 5 minuets and then remove from the heat. Cover with Clingfilm and stand for 10 minutes. Strain and place the liquid back into the pot.

• Now, add the Rhubarb to the pot and very gentle cook for 8 minutes on a low heat.

• Once it’s cooked it should be firm but also squidgy - think of a half baked erection. Remove from the heat and leave to cool. Reserve until you’re ready to plate.

• Nada! All in the prep!