Madirofolo meets ponzu

Soften the butter slightly with the oil, confectioner's sugar, salt and cream until light and fluffy. Add the egg yolks at room temperature and the dark chocolate melted at 45°C, and combine well, making sure the mixture remains around 28-30°C. Create a meringue, beating until a good consistency is obtained. Sieve the flour with the cocoa powder and baking powder. Add part of the meringue to the creamed mix and sprinkle in the sieved dry ingredients. Incorporate more air in the mixture by adding the remaining meringue. Spoon the mixture into a 1 cm frame on tray lined with a Silpat. Oven settings: Fan oven 180°C - 13 minutes - 100% humidity. Once cool, cut the sponge.

Warm the cream, milk and sugar to 60°C. Melt the chocolate at 45°C. Emulsify both parts using a blender. Cool the mixture to 30°C and pipe 8 g into square 3 x 3 cm moulds lined with plastic film underneath. Leave to crystallise in the refrigerator for 24 hours. 

Soften the butter with the tahini. In a food processor, grind the sesame seeds with the flour until a fine, homogeneous flour is achieved. Add the solid ingredients to the butter-tahini mix and finally add the egg whites. Mix until a compact dough is obtained. Roll out between two 1 mm acetate sheets and freeze. Cut out 4 x 3.5 cm portions and place between two Silpats on a baking tray. Oven settings: Fan oven - 160°C - 20 minutes - 0% humidity Store in an airtight container. 

Create a golden caramel (155-160°C) and deglaze with the cream at room temperature, thicken and leave to cook until 65° Brix is achieved. Add the previously soaked gelatine sheets and then the soy sauce. Leave in the refrigerator for 24 hours. Beat the resulting mixture and store in the refrigerator in a piping bag with a number 10 tip.  

Mix the first part of yuzu juice with the mango purée. Mix the dry sugar and agar-agar together and then sprinkle into the purées. Bring to boil for 30 seconds, dissolve the previously soaked gelatine sheets and then finish by drizzling in the remaining yuzu juice. Place into a piping bag and pipe dots onto the cold oil. Leave to gel and remove with a strainer. 

Create a syrup with water and sugar and dissolve the previously soaked gelatine sheets. Mix the syrup with the soy sauce and yuzu juice, blend and pour into a container. Freeze. Once frozen, rake the surface with a fork and put back into the freezer

Heat the milk, cream and invert sugar to 40°C. Mix the solid ingredients and sprinkle into the liquid part. Bring to boil and pour onto the dark chocolate, emulsify well with a blender. Leave the ice cream base to mature in the refrigerator for 24 hours.

Unmould the ganache on the sesame seed biscuits and create a sandwich with 5 layers of ganache and 6 biscuits. Place a 10 cm-diameter ring in the centre of the plate and surround with a piped ring of toffee whipped cream. Place the cut sponge on one side of the ring, and on top it, the ganache-biscuit sandwich. Put the agar-agar caviar and sprigs on the whipped cream ring. Place a spoon of granita on top of the sponge and crown the plate with a quenelle of ice cream.