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1
Begin by melting the milk and white chocolate.
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2
Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long.
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3
Spread a thin layer of milk chocolate on the plastic strips.
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4
Using the tine of a fork, scrape the length of the strip through the chocolate to create lines.
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5
Spread a layer of white chocolate immediately, directly over and then fold to form a ring.
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6
Seal edge with a plastic strip.
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7
Set aside to harden.
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8
Preheat the oven to 360 degrees F.
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9
Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick.
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10
Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter.
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11
Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
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12
Lower the oven to 340 degrees F.
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13
To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices.
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14
Bake for 2 hours.
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15
Let cool.
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16
To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes.
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17
While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes.
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18
Carefully add the nuts to the sugar mixture and stir to coat the nuts.
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19
Carefully remove from the pan and cool on a marble table or baking tray.
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20
To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate.
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21
Cool down slightly before folding in the whipped cream.
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22
To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
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23
To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias.
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24
Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly.
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25
Place in the refrigerator for 1 to 2 hours.
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26
Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
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27
Serve immediately.
