Orange Rum Delight

Brown sugar Meringue :

1. Make French meringue, sprinkle it with a little sugar and cook at 80 °C for 1.5 hours.

Orange marmelade :

1. Cut the oranges into slices.
2. Make a syrup with the water, sugar and juices.
3. Add the lemon confit then the sliced oranges.
4. Transfer to a saucepan and reduce over low heat for 1 hour.
5. Finish cooking in a tray in the oven at 80 °C to 52° Brix.
6. Process in your Robot-Coupe® food processor.

Meringue :

1. Make crème anglaise.
2. Incorporate the softened butter and whisk with a hand mixer.
3. Make meringue: heat the inverted sugar syrup and glucose to 80 °C.
4. Pour over the egg whites and whisk with a hand mixer.
5. Incorporate the meringue into the emulsified buttercream.

Sponge :

1. Whisk the egg whites while adding the brown sugar a third at a time.
2. When the mixture is well whisked, add the yolks, fleur de sel, flour and Maïzena® cornflour.
3. Spread on a tray and bake at 180 °C in a fan-assisted oven for around 25 minutes.

Assembly and decoration :

1. Pipe the buttercream into 7 cm half-sphere moulds, insert meringue shells and smooth over the buttercream, leaving a little empty space.
2. For the orange marmalade into the space.
3. Chill.
4. Repeat the process, placing the first half-spheres on top of the fresh half-spheres.
5. Chill.
6. Remove the top and bottom layers of the sponge and pass through a coarse mesh sieve to form breadcrumbs.
7. Cover the spheres in crumbs.
8. Accentuate their orange colour by spraying them with orange cocoa butter, shading with black spray colouring.