ginger pound

• 1.Wihisk the eggs whites,then mix in sugar,honey and almind powder.
  2.adds all sieve powders.
  3.add melted butter.
  4.let it chill in the refrigerator for 2 hours.
  5.each one 22g Pipe on flexible mould half .
  6.then Preheated on convection at 160°C for 12 to 15minutes.

lime confit

• 1.In pot, heat up Lime puree,glucose.
  2.First lightly sugar and pectin, adds gradually step1 then until reduction.
  3.Removed from heat pour lime segment with honey combs then chiller for awhile.

72% purganache

• 1.In pot, boiling gourmet cream,glucose,ginger root.
  2.Sieve through over couverture.(removed the ginger root)
  3.Using handblender emulsify to smooth the ganache.
  4.keep in the AC room, until crystallization.

broken meringue

• 1. In a bowl, whisk all ingredients without Tonka pod at low speed for few minutes.
  2.Until start to be firm add grated Tonka pods, then softly whisk.
  3.Heating oven at 100 °C for 60 to 80 minutes until crispy.

MONTAGE

• 4cm half sphere mould(SF005) / 15pieces
  
  
  1) Process first the thin spiced crepe then reserve aside
  2) Start to pour 35% Veliche infused then add pineapple chutney
  3) Ready to rolled the crepe using plastic wrap for properly shape
  4) Place in chiller for awhile until little bit hard
  5) Process the cutting then add lime confit and Leman decoration