TROPICAL CROWN

Boil the 30 Baume syrup, pour it over the chopped almonds and leave them to stand for 20 mins.



Drain the almonds then caramelize them in the oven at 320°F (160°C) for approx. 25 mins.



Stir halfway through baking.



Mix the puffed quinoa with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.



Stir halfway through baking.



Mix the puffed rice with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.



Stir halfway through baking.



Melt the chocolate and cocoa butter at 105-115°F (40-45°C), add the praliné, pure almond paste and fleur de sel, then combine this mixture with the caramelized chopped almonds, puffed quinoa and puffed rice along with the toasted rice and chopped corn.



Press 250g into a 24cm diameter ring with an 8cm diameter ring in the center.

Pop the popcorn then bake at 300°F (150°C) for 15 minutes.



Once cold, blend the popcorn until fine and add it to the cold cream, milk and scraped vanilla (seeds and pods).



Leave to sit overnight.



The next day, warm the mixture before straining it.

Boil the milk with the sugar, then add the gelatin.



Gradually combine this with the mascarpone, then mix with the popcorn-infused cream.



Refrigerate for at least 2 hours.



Whisk to make an emulsion (be careful not to overmix).

Heat the mango and passion fruit purées to 105°F (40°C).



Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using an immersion blender.



Pour 6g of compote into Truffles 5 spherical molds (Silikomart: 36.257.87.0065) and put in the freezer.

Boil the purées and infuse the crushed pepper and vanilla for 10 minutes, before straining.



Heat the purée to 105°F (40°C), add in the sugar mixed with the pectin and combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul), then add the egg yolks and cook at 185°F (85°C).



Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.



Pour 16g of crémeux into the Truffles 20 sphere molds (Silikomart: 36.172.87.0065) and put it in the freezer.