STOLEN HEART

Heat the purées to 105°F (40°C), then add the sugar mixed with the pectin.



Bring to a boil, then add the fresh mango cubes and store in the refrigerator.



Once cooled, add the chopped lime zest.

Combine and heat the milk, the smaller portion of coconut cream and the cocoa nibs. Leave the mixture to infuse for 20 minutes.



Combine the sugar, xanthan gum and Proespuma and add them in.



Bring to a boil.



Add the remaining coconut cream and heavy cream. Mix and store at 40°F (4°C).

Combine the almond flour, cornstarch, caster sugar and baking powder.



Add the eggs and cream.



Grind up the Hukambi couverture and add it to the previous mixture.



Use immediately or set aside.

Rub the dry ingredients into the cold cubed butter until the mixture resembles crumbs. As soon as the mixture is completely even, add the cold eggs.



As soon as you obtain a smooth dough, stop mixing.



Store in the refrigerator or spread out immediately.



Bake in the oven at 300°F (150°C) for approx. 20 minutes.

Using the paddle attachment in a food processor, break up the baked shortcrust pastry, then stir in the grated coconut, crispy wheat flake cereal and melted couverture.