Taste of Nature

Step 1. Mix the egg white together with the cocoa nibs and then through the blended caramel. 

Step 2. Mix the rest of the ingredients briefly until you have a dough.

Step 3. Roll the dough to a thickness of 2mm

Step 4. Bake it for 5 minutes at 160°C.

Step 1. Whip the egg white together with the sugar until you have a firm foam and blend in the egg yolk.

Step 2. Mix in the rest of the dry ingredients

Step 3. Bake it for 8 minutes at 230°C

Step 1. Cook the mandarins in boiling water for 30 minutes.

Step 2. Brunoise cut half of them and puree the other half with the help of a hand blender.

Step 3. Mix the sugar with the pectin and them mix with the lime juice and mandarin juice.

Step 4. Mix all ingredients in a saucepan and bring to a boil.

Step 1.Warm the cream until 60°C

Step 2. Mix the water and gelatin together.

Step 3. Add the gelatin to the warm cream and mix in the Alunga.

Step 4. Homogenize the mixture.

Step 1. Caramelize the sugar. 

Step 2. Warm the milk, cream together with all the spices.

Step 3. Finish the caramel.

Step 4. Sieve the caramel.

Step 5. Mix the egg yolk together with the sugar and add it to the caramel.

Step 6. Warm the mixture until 83°C, then add the soaked gelatin.

Step 7. Add the Zephyr and homogenize the anglaise.

Step 1.Mix all ingredients together.

Assembly step 1.

Assembly step 2.

Assembly step 3.