Dacquoise

 

  1. Sieve the almonds and icing sugar together.
  2. Beat the egg whites and sugar into a lovely meringue.
  3. Gently mix the first two ingredients in and spread in the mould.
  4. Bake at 170°C for 20 min. Let it cool.

 

Praline crisp

 

  1. Melt the dark chocolate, praline paste and cocoa butter in a bain-marie.
  2. Add the feuillantine after the temperature of the chocolate reaches 50°C.
  3. Spread on the dacquoise.

 

White chocolate ganache

 

  1. Infuse the cream with the vanilla and bring to a boil.
  2. Pour over the white chocolate.
  3. Add the gelatin and let it cool for at least 4 hours.

 

Susu de mangue (Mango milk) and passion fruit jelly

 

  1. Mix the purées and the sugar in a saucepan and bring to a boil.
  2. Add the gelatin and lemon juice after the heat is turned off. Pour it in the mould and refrigerate.
  3. Once it has set, move it to a blast freezer.

 

Lime curd

 

  1. In a bowl, mix the eggs, sugar, lime juice and zest and calamansi.
  2. Beat together and cook in the bain-marie until the temperature reaches 83°C, making sure to mix from time to time.
  3. After removing it from the bain-marie, add the gelatin.
  4. Add the softened butter when the temperature reaches 40°C and mix.
  5. Set it on top of the jelly (same mould).

 

White glaze

 

  1. Bring the water, sugar and glucose to a boil.
  2. Cook at 106°C.
  3. Add the gelatine and condensed milk after the heat is turned off.
  4. Pour onto the white chocolate.
  5. Add the titanium powder. Mix by hand.
  6. Let it rest for 24 hours.
  7. Use at 35°C on a frozen cake.

 

White icing

 

  1. Roast the almonds.
  2. Melt the white chocolate at 45°C.
  3. Add the vegetable oil to the melted chocolate, followed by the almonds.
  4. Use at 35°C.

 

White crunchy base

 

  1. Brown the pecan nuts and crushed almonds.
  2. Melt the chocolate at 35°C.
  3. Add the feuillantine, crunchy pearls and nuts.
  4. Pour in the tray.

 

Assembly

 

  1. Whisk the ganache.
  2. Add a layer of whisked ganache on top of the dacquoise and feuillantine in the mould, and remove the sides using a small palette knife.
  3. Fill in the jelly and the curd, and cover with the whisked ganache.
  4. Let chill in the refrigerator for an hour before freezing.
  5. Remove from the mould and glaze twice.

 

Chocolate decoration

 

  1. Draw and colour the white chocolate.
  2. Spread the chocolate uniformly.
  3. Cut into petals and thin sticks.