First make the ice cream. Place all the ingredients in a (blender or food processor and blend for 1 to 2 minutes, until very smooth. Place in an ice cream maker and churn until set. If you don’t have an ice cream maker, simply place the mixture in a bowl and put it in the freezer for 4 hours, whisking lightly every 30 minutes, until frozen.

Cut all the peel and pith off the oranges, then cut out the segments from between the membrane. Arrange the segments around four plates like spokes on a wheel. Place the raspberries between the orange segments.

Put the sugar and water in a pan, heat gently until the sugar has dissolved, then boil for 30 seconds. Meanwhile, whisk the egg yolks well in a bowl. Gradually pour the hot sugar syrup over the egg yolks, whisking constantly with a hand-held electric beater. Continue to whisk until cold. Fold in the semi-whipped cream and the Grand Marnier. Spoon this mixture over the oranges and raspberries and glaze using a blowtorch. Scoop a generous ball of mango ice cream into the centre of each portion and serve.

Pasta:
Make a tea with the saffron and water. Place sifted flour, semolina, eggs, salt, and saffron tea in Kitchen Aid bowl. Mix with dough hook until dough comes away from the sides and forms a ball. Remove and knead until dough becomes firm. Wrap in plastic wrap and refrigerate at least 2 to 3 hours. (This will make more than needed and the extra dough can be frozen for later use.) Roll out dough on pasta machine to No. 6 and then cut into 4-inch rounds. You will use two per order, cutting a hole in the middle of one. Cook the pasta in salted, boiling water. In a sauté pan, coat the pasta with beurre fondue.

Beurre Fondue:
Reduce chicken stock by a half. Whisk the butter piece by piece into the chicken stock to emulsify. Season with salt and pepper.   

Tomato Concasse:
Core, blanch, peel, remove seeds, and chop the tomatoes. In a sauce pan, sweat the shallots and garlic in extra virgin olive oil. Add white wine and reduce. Tie the rosemary and thyme in a bouquet. Add the tomatoes and the bouquet. Simmer until reduced by three quarters and mixture is thick. Season with salt, pepper, sugar, and cayenne. (This will make more than needed and the rest can be frozen for later use.) To finish, add parsley, butter and Parmesan.

Sauce:
Sweat shallots, garlic, rosemary and thyme in extra virgin olive oil. Add chicken stock and reduce by one third. Season with lemon juice, salt, sugar, and cayenne.