HOW TO - ADRIAN ZUMBO'S QUEEN VALENTINE

2 caps Queen Natural Vanilla Essence
1 cap Queen Black Label Vanilla Extract
4 tsp Queen Vanilla Bean Paste
50g Queen Pure Maple Syrup
90g Queen Glucose Syrup
2 drops Queen Pillar Box RedQueen Single Colours
65g Butter, unsalted
410g Caster Sugar
12g Citric Acid Solution
1g Cocoa Powder
1075g Cream
9 Eggs
22g Gelatine Leaves
Pinch Ground Cinnamon
Pinch Ground Cloves
65g Ground Hazelnuts
2g Lemon Zest
75g Milk
100g Mineral Water
12g Pectin
45g Plain flour
475g Strawberry puree

These are assembly instructions only. Please prepare each recipe using the instructions provided.

The quantites shown in the recipies will make 2 x 20cm pans. (To ensure you can remove the dessert from the pan, we recommend you line the pan with baking paper.)

Make the Piped Linzer Pastry, and leave in the pan after baking.

When the Strawberry Fruit Gel is ready, pour over the baked linzer dough, while still in the pan. Allow this to cool.

Make the Queen Vanilla Brulee Mouse and spread over the set strawberry gel.

Dip the frozen Strawberry Vanilla Liquid Yolks in the gelatine solution and place on top of mousse.

Refrigerate and place Chocolate Card on top.