Directions

For ‘Cool Whip’

1. Combine cream, sugar and vanilla in a pot and heat to 40°C.

2. Add gelatin and rum and burr mix until combined. Chill OVERNIGHT.

3. When ready to use whip in a mixing bowl until light and fluffy and stiff peaks.

For Coriander Oranges

1. Remove peels and supreme oranges. Combine with aromatics — set aside.

2. Combine sugar and water into a pot and heat the mixture until sugar dissolves and is warm. Do not boil.

3. Remove from heat and pour over oranges and aromatics. Make sure it isn't too hot!

4. Let mixture cool completely and store in delis overnight in cooler. Store in the cooler until needed.

5. Remove from syrup mixture and slice into 1/2" size pieces keep in syrup until ready to use. Drain on a paper towel before placing it on plate.

For Corn Cake

1. For cornmeal mix: combine all of the ingredients in a bowl and whisk until fully combined.

2. For Cake: Gently melt butter and whisk in Green Tikka Masala until fully combined.

3. Combine all of your dries in to a medium bowl, whisk until fully combined.

4. Whisk together milk and eggs until combined.

5. Add milk/egg mixture in to the dries & mix fully.

6. Fold sour cream into mixture until thoroughly combined.

7. Pour and fold in the butter mixture until thoroughly combined.

8. Portion the batter with a red-handled scoop into the mold. Using an offset, evenly spread and smooth out the batter into molds.

For Pistachio and Cake Crumble

1. Break up cake trim in to smaller pieces and dry out over night on sheet tray.

2. Gently melt butter and set aside.

3. Combine all of the dry ingredients in a large bowl - pour butter over mixture and mix well.

4. Spread evenly on a parchment lined sheet tray.

5. Bake at 350°F, low fan until golden brown.

For Green Tikka Masala Arlette

1. Lay out puff pastry dough on a cool surface.

2. Sprinkle a thin coat of granulated sugar evenly over the entire one side of the puff pastry dough. Quickly flip over, and do the same for the other side.

3. Roll dough into a log.

4. Cut 1/2" slices and lay flat on a sheet tray — be quick so the dough does not soften.

5. Take 1 slice at a time and sprinkle sugar mix as needed and roll into large circles. Make sure to constantly flip so it does not stick.

6. Place each oval on a European sheet tray with a perforated slipat. Before placing in oven cover with another perforated slipat and European sheet tray to weigh down.

7. Bake at 325°F — start with 8-10 minutes. Once golden brown pull from oven and remove top sheet tray and slipat — using offset pull arlettes off so they don't stick and break.

8. Once cooled carefully remove and store in fish box with silicon packets.

For Passionfruit Curd

1. Place all ingredients in a bowl over a double boiler.

2. Gently whisk until it thickens. This mixture will get foamy, then it will clear up and thicken.

3. Strain and chill over an ice bath. Store in delis in cooler with plastic wrap touching the top of the curd.

For Plating

1. Pipe 5 medium size dots of passionfruit curd on the plate and 1 quarter size dot in the middle of the plate.

2. Place the cake on the center dot and then place another quarter size dot of passionfruit curd on the top of the cake.

3. Sprinkle about 1/4 cup of crumble along the same angle of the dots over the curd. Place 5 pieces of infused oranges across the crumble.

4. Rocher cool whip on top on top of the corn cake at the opposite angle of the crumble.

5. Break up the arlette and place across the crumble and oranges. Leaning up as needed.