Lapis Spiced

• 1.whisk both butter at room temperature.
  2.paddle to egg yolk,icing sugat,condesed milk.
  3.then add all sieve powders.
  4.start layering Lapis in trays (spread in mould very flat)
  5.heatting on convection oven 160 °C about 3 to 5 minutes to bake.
  6.softly push the flat cake then, on the layering mixture.
  7.steps by steps make a lapis.

58% Spices Mousse

• 1.Infusing spices, corn stach in boiled milk.
  2.pour liquid to sieved over couverture,gelatin.
  3.heat 40°C,using the handblender.
  4.add to softly whip cream and ready to set.
  

Cherry Sous-Vide Confit

• 1.In a pot warm frozen cherry, sugat, water, corn starch, lemon juice until to boiling.
  2.removed from heat add to chopped cherry in syrup.
  3.put in the fridge to chiller untill set.

Coconut Flaky

• 1.In a bowl whisk eggs white, add to mix all ingredients.
  (until well dissolve for sugar)
  2.dispose into parchment paper.
  3.heatting on convection at 160°C until crispy then leave aside.

Montage

• Temperature - 04* Degrees
  Shape - Square
  Veliche - 58% Dark Couverture
  
  
  1) In stainless steel square ring dispose first the sliced spiced sponge then rest in chiller
  2) Start piping the 58% spiced mousse until half then add some cherry sous-vide inside
  3) Finish with the spiced mousse until the top then dispose in freezer until hard
  4) Removed from freezer then leave in chiller for one hours to de-frosted slowly and removed a steel aquare ring.
  5) Pour coconut flaky on top then last Leman decoration on top.