Esmeralda Dome

Mix all the dry ingredients together

Add the butter and paddle til the dough becomes uniform

Roll out to #3 and chill

Cut to size and bake at 340F for 16 min

Robocoupe together the nut powders

Make french meringue

Add the zest at the end and fold in the dry

Bake at 400F for 12 min

Proceed to a crème anglaise

Add the gelatin mass

Handblend and cast

Freeze

Bring all the ingredients to a light boil
Cast and freeze

Proceed to a crème anglaise with the water, milk powder, yolks, and sugars
Whip till ribbon stage
Add the melted Esmeralda to the whipped cream
Fold in the pate a bombe

Bring the milk, cream and glucose to a 
light boil
Pour over the gelatin mass and Esmeralda
Handblend

Cast the exotic compote into a 1/2 sphere and freeze
Top the compote with the exotic cremeux
Place a disc of dacquoise
Fill the 1/2 mold with the chocolate mousse
Insert the exotic insert
Freeze
Glaze with the ganache and place on top of diamant
Sprinkle coconut and lime zest