Introducing the Golden Maldon Mess, the dessert centrepiece of your festive celebrations featuring Maldon Sea Salt! Recipe by our talented team member, Greg Burge!

Serves 8-12 people

Passionfruit & Callebaut Milk Chocolate Maldon Salt Caramel
400g fresh cream
25g glucose
70g passionfruit puree
240g sugar
75g butter
250g Callebaut 823 Milk Chocolate
Good pinch of Maldon Sea Salt.

Combine cream, glucose & passionfruit puree and bring to a boil then set aside.
Caramelise the sugar to a deep amber carefully add the butter and stir well.
Whilst still on the heat carefully add the warm cream mixture and stir well.
Pour hot mixture over Callebaut Chocolate and stir well.
Finish with a good pinch of Maldon Salt.

Callebaut Gold Whipped Chantilly
350g thickened cream
35g glucose
5g Heilala Vanilla Paste
250g Callebaut Gold
Good pinch of Maldon Salt
250g thickened cream

Combine 350g cream with glucose and vanilla paste and bring to a boil.
Pour hot mixture over Callebaut Chocolate and stir well.
Add a good pinch of Maldon Salt then pour in 250g cream and stir well.
Chill over night before whipping the next day to a thick consistency.

Vanilla Mascarpone
500g mascarpone
500g thickened cream
150g sugar
5g Heilala Vanilla Paste

Combine all ingredients and whisk to a thick consistency

To Finish: Meringue Pieces, Fresh Mango & Passionfruit, Lime Zest

In a serving bowl alternate dollops of Vanilla Mascarpone & Gold Chantilly, add meringue pieces and fresh fruit, cover with drizzle of caramel
Repeat process to fill up the bowl, finish with a zesting of fresh lime.

Recipe by Greg Burge