Servings: 8

Prickly Pear Frozen Mousse: subheading: Prickly Pear Frozen Mousse:
3 egg yolks 3 egg yolks
50g caster sugar 50g caster sugar
3/4 cup thickened cream ¾ cup thickened cream
2 prickly pears, juiced 2 prickly pears, juiced
1 tbsp white vinegar 1 tbsp white vinegar
pinch salt pinch salt
Beef Fat Praline: subheading: Beef Fat Praline:
80g beef fat 80g beef fat
100g/1 cup hazelnuts 100g/1 cup hazelnuts
150g caster sugar 150g caster sugar
50g butter 50g butter
salt, to taste salt, to taste
Wattleseed Meringue: subheading: Wattleseed Meringue:
50g egg white 50g egg white
75g caster sugar 75g caster sugar
pinch salt pinch salt
2 tsp ground wattleseed 2 tsp ground wattleseed
Milk Skin: subheading: Milk Skin:
300ml full cream milk 300ml full cream milk

Preheat oven to 160C.
For the Prickly Pear Frozen Mousse, place egg yolks into the bowl of a stand mixer and whisk on medium speed.
Place sugar and 50ml water into a small saucepan. Bring to a simmer and brush down the inside of the saucepan with a wet pastry brush. Cook until syrup reaches 118C on a sugar thermometer. Reduce mixer speed to low and pour syrup down the side of the bowl of yolk mixture, whisking continuously until cool.
Whisk cream to stiff peaks then fold in prickle pear juice, vinegar and salt. Mix into egg mixture until just combined. Spoon into 8 silicon cupcake moulds, level surface and freeze until firm, about 5 hours.
For the Beef Fat Praline, place beef fat into a saucepan over medium heat and cook fat has rendered. Strain through a fine sieve and 50g set aside.
Place hazelnuts onto a tray and roast until golden, about 15 minutes. Remove from oven and set aside on a lined tray.
Place sugar into a small frypan and place over medium heat to melt to an amber coloured caramel. Pour over hazelnuts and set aside to cool. Break into shards.
Place praline, butter, rendered fat and salt into a food processor and process until smooth.
For the Wattleseed Meringue, place eggwhite into the bowl of a stand mixer and whisk to soft peaks in a stand mixer. Whisk in sugar and salt gradually until stiff peaks form and continue mixing until sugar has dissolved. Spread onto 2 lined large flat trays as thinly as possible. Sprinkle with wattleseed and bake until dry, about 10 minutes. Remove from the oven and set aside to cool and crisp.
Reduce oven to 120C.
For the Milk Skins, place milk into a large frypan and bring to the boil. Remove from the heat and set aside for 10 minutes. Lay a sheet of baking paper onto the surface then lift off paper with the milk skin attached. Return milk to the boil and repeat process.
Place paper with skins onto baking trays and cook for 20 minutes. Remove from oven and set aside to cool and crisp.
To serve, spoon Beef Fat Praline onto plates. Add a Prickly Pear Frozen Mousse, Wattleseed Meringue and some Milk Skin shards.