Chocolate Fondant, Passion Fruit Parfait, Sesame Tulips and Pink Pepper Macaroon

Ingredients (serves 12) For the Pink Pepper Macaroon 300 g icing sugar 350 g almonds, ground into a powder 250 g egg whites Pinch of salt 200 g fine sugar 5 g pink peppercorn, crushed 1 tbsp chopped fresh cilantro leaves Method 1. Sieve the icing sugar and ground almonds in a large mixing bowl. Discard any lumps and mix. 2. In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the fine sugar a little at a time and continue to whisk until the whites are very thick and glossy. Ideally you should be able to hold the bowl upside down without the whites falling out. 3. Gently stir in the icing sugar-almond mix and peppercorn. The mixture will lose some air and become quite loose. Bake the macaroons in a preheated oven 160°C for 7 to 8 minutes. The macaroons are cooked when firm and slightly risen. For the Passion Fruit Parfait 100 g sugar 100 ml water 120 g egg white 2 g salt 200 g passion fruit purée 8 g gelatin leaf, softened in water 300 g whipped cream Method 1. Place the sugar and water in a small saucepan and bring to a boil, stirring until sugar is dissolved. Simmer for 3 minutes. 2. Beat the eggs and salt with an electric mixer until frothy. Slowly pour the sugar into the egg mixture and continue to beat for 2 to 3 minutes or until the mixture has thickened. Stir in the passion fruit and gelatin leaves. 3. Whip the cream until it holds soft peaks and then fold into the mixture. Churn in an ice cream machine if you have one, otherwise, pour the mixture into a lidded container and freeze until firm. Soften before serving. For the Chocolate Fondant 160 g dark chocolate 160 g butter 40 g sugar 80 g egg yolks 2 eggs 5 g salt 5 g vanilla 20 g flour Method 1. Place a baking sheet in the oven and preheat to 170°C. 2. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the egg yolks and whole eggs. Add salt, and then the vanilla. Then add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter. 3. Divide the batter between 12 molds. Quickly take the baking sheet out of the oven, place the filled molds on it, and return to the oven. Bake for 7 minutes and as soon as you take them out of the oven, tip them out of the molds. For the Sesame Tulips 200 g butter 300 g sugar 100 g sesame 50 g flour 50 g orange juice Method 1. Mix all ingredients in a big bowl. 2. Shape on a baking sheet into tulip and bake in the oven for 7 minutes at 190°C. Recipe courtesy of the Junior Chef team from InterContinental CityStars, winners of the 2014 African Culinary Cup.