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Chilli choc soil, white choc meringue, poached fennel, pistachio brittle, roasted white choc puddle

Serves   1
Prep time: 45 mins
Cooking time: 1 hr

Elliot's Chilli Choc Soil, White Choc Meringue, Poached Fennel, Pistachio Brittle, Roasted White Choc Puddle from the Whittaker's Challenge Invention Test, from episode 6 of Three's MasterChef New Zealand.

As seen on MasterChef

Chilli Choc Soil meringue fennel roasted white choc puddle




Chilli chocolate soil  
  • 100g Flour 
  • 50g Cocoa powder 
  • 150g Butter 
  • 2 Tbsp chilli powder 
White choc meringue whip  
  • 2 Egg whites 
  • 50g Sugar 
  • 50ml Water 
  • 50g Ginger, peeled 
  • 1 Orange, zested 
  • 50g Whittaker’s White Chocolate 
Poached fennel  
  • 300ml Water 
  • 150g Sugar 
  • 30g Ginger, sliced 
  • 2 Cardamom pods 
  • 1 Orange, peel and juice 
  • 1 Chilli, sliced in half 
  • 1 Fennel bulb, cored and washed 
Roasted white chocolate puddle  
  • 2 Egg yolks 
  • 50g Sugar 
  • 100ml Milk 
  • 100ml Cream 
  • 2 Cardamom pods 
  • 1 Lime, juice and zest 
  • Pinch of salt 
Pistachio Brittle  
  • ½  Red chilli 
  • 50g Sugar 
  • 50g Pistachio 
  • Few fennel fronds to garnish

This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.


Chocolate soil
  1. Preheat oven to 170℃. 
  2. Add all ingredients into a food processor and blend until a rough dough is formed.  
  3. Pour onto baking paper and roll out into a 1cm thick sheet.  
  4. Bake 170℃ for 20 mins. 
  5. Leave to cool and then crumble into a soil. 
White choc meringue whip  
  1. Finely grate peeled ginger into a pot with orange peel, sugar and water. 
  2. Bring to a boil and reduce by half. 
  3. Whip egg whites until soft peaks in stand mixer. Add a pinch of sugar and turn the mixer onto high. 4.Slowly pour the sugar syrup through a sieve, into the egg whites and mix until the meringue is thick. 
  4. Grate white chocolate into the meringue while the mix is still warm and place into a piping bag.  
Poached fennel 
  1. Combine water, sugar, ginger, orange, cardamom and chilli into a pot. Bring to the boil. 
  2. Slice fennel into slices and place into the poaching liquid. 
  3. Reduce the pan to a simmer and cook for 15mins.  
  4. Carefully remove from poaching liquid and set aside.  
Roasted white chocolate puddle  
  1. Place milk, cream and cardamom into a pot and bring to the boil. Set aside. 
  2. Whisk egg yolk and sugar in a bowl over a bain-marie until pale and thick. 
  3. Slowly add the infused milk into the egg mix.   
  4. Grate in chocolate, lime zest and adjust seasoning. 
  5. Set aside.  
Pistachio brittle
  1. Roast the nuts in a hot pan until browned. Remove from the heat.
  2. Thinly slice chilli. 
  3. Heat sugar in a pan until golden. Add in the nuts and chilli, stir to combine and let cool. 
  4. Snap once set and pulse in a food processor.
  5. Set aside to plate. 
To assemble
  1. Place chocolate soil on the bottom of the plate. 
  2. Assemble fennel in the middle.  
  3. Pipe 3 dots of meringue and toast with a blow torch. 
  4. Sprinkle pistachio brittle around.  
  5. Spoon 3 drops of white chocolate puddle on the plate.  
  6. Garnish with fresh fennel fronds.