Ingredients (Makes 12 portions)

Puff Pastry

• Puff pastry – 1 full sheet (approx. 30cm x 40cm)
• Caramelized white chocolate – 100g (melted)
• Pistachios – 50g (finely chopped)

Fruit Garnish

• Rhubarb – 150g (fine dice)
• Kaikohe strawberries – 150g (fine dice)
• Orange segments – from 2 oranges (fine dice)
• Sugar – 2 tbsp
• Orange zest – 1 tsp

Orange Crémeux

• Cream – 100g (for base)
• White chocolate – 100g
• Orange zest – 1 tsp 
• Gelatine – 2g (powdered or sheet, bloomed)
• Additional cream – 200g (cold, for whipping)

Strawberry Gel

• Strawberries – 150g
• Sugar – 20g
• Lemon juice – 1 tsp
• Agar agar – 1g (or gelatine for softer texture)

Method

Puff Pastry

1. Roll to 3mm, dock, and bake as a whole sheet between trays at 190°C until golden.
2. Brush with caramelised white chocolate, sprinkle with chopped pistachios, cool fully.
3. Cut into 8cm x 3cm rectangles

Rhubarb Confit

1. Poach rhubarb gently with sugar and zest until tender.
2. Cool and mix with fresh strawberries and orange segments.
3. Drain excess liquid. 

Orange Crémeux

• Heat 100g cream with zest, pour over white chocolate and gelatine.
• Stir until smooth, add 200g cold cream.
• Chill 4+ hours, then whip to soft peaks.