Method

Eucalyptus Caramel

• Melt lollies into water. Do this over a low heat so the water does not boil and evaporate
• Allow infused water to cool slightly
• Make a dry caramel with the caster sugar. Take it quite dark
• Use the eucalyptus water to stop the caramel.
• Allow to cool and transfer to a plastic squeeze bottle and remainder in vacuum bags

Macadamia nut

• Shave macadamia nut through micro plane
• Pre heat oven at 150°, and make sure fans off. Place shaved macadamia nut on a tray. Spread evenly and toast for 6-mins

Gelato

• Bring the water, cream and milk to a simmer.
• Once simmering, stir in the sugar and gellon. Bring the mixture to 85°, strain and allow to cool.
• Once cool add the pineapple juice and yuzu juice

Parfait

• Bring lime juice and sugar to boil in a pot until a thick syrup forms
• Whisk egg yolks in Hobart until doubled in size then stream hot lime syrup onto yolks
• Continue whisking until mixture is cooled then fold together with crème fraiche and diced desert limes
• Fill moulds with 70gm parfait in each mould
• Churn pineapple gelato and place on top of parfait until it reaches the top of the mould and allow to freeze
• Using a warm dry spoon, create a scoop in the middle of the gelato and leave to freeze again

To serve, place macadamia sable first, top with parfait, use a blowtorch to remove the ring, fill hole with eucalyptus caramel, grate macadamia nuts over the top and serve immediately

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