Peanut, coconut, chocolate, lime & lemongrass "a la minute" entremets

The idea of this dessert is to offer a tart which aims to be simple to taste and make. I wanted to give it the esthetic of a plated dessert which we can taste in a restaurant but assembles simply. This dessert has various textures thanks to the peanut sablée crust, the unctuousness of La Esmeralda Panna cotta and the lightness of the coconut mousse.