coconut biscuit

• 1.Whisk eggs white,sugar until fluffy.
  2.add rest of ingredients until smooth.
  3.spread into the deep flexipan.
  4.preheated converction 170°C for 12 to 15 minutes to bake.
  

mango gel

• 1.In a pot heat up the puree, water, sugar and arga arga until boling stage then removed from heat.
  2.add to diced mangos ans Lime zest.
  3.put in the fridge to chiller untill set.
  

oolong dress

• 1.Infused overnight milk with oolong tea.
  2.in a pot to bolling oolong tea milk and gourmet cream.
  3.then pour over bowl of couverture and gelatin.
  4.using the blender make a smooth texture.
  5.put in the fridge for overnight to chiller untill set.

30% obsession

• 1.In a bowl to whisk egg yolk, sugar.
  2.Boiling cream,milk then slowly add to step1.
  3.should be heat the cream until 83°C
  4.add to liquid using a shieve a through couverture then make a paddle sotly and smooth texture.
  5.add gelatin then at cold stage pour Lime zest and whip cream.

montage

• Tube type / 12 pieces
  
  1) In cylinder mould dispose at the button coconut biscuit then start to pipe 30% obsession
  2) At half of the cylinder add mango gel then finish until the top with obsession, freeze it
  3) Remove from the cylinder then start to glazing the oolong dress all around the tube
  4) Ready to finalized with dust cocoa really little touch
  5) Last add Leman decoration on top and possible adding again little mango gel for colour