Fruity treats

In a mixing bowl, mix the sugar, dextrose and super neutrose.
In a saucepan, add the water and the dry ingredients.
Heat for 1 minute to boil.
Leave it to rest for 8 hours in the fridge then add the Melon puree.
Mix well.
Pour it in one Pacojet bowl and freeze overnight.

Soak the gelatin in cold water.
Put the white chocolate into a bowl.
In a saucepan, heat the Pomegranate puree with glucose. Add the soaked gelatin.
Pour this mixture onto the white chocolate.
After 1 minute, emulsify with a hand blender to obtain a smooth and shiny ganache.
Add the cream, mix again with a hand blender, until it’s nice and smooth.
Chill in the fridge for 8 hours before use, with a spatula soften the cream and it’s ready for piping.

Soak the gelatin in cold water.
In a bain-marie, heat the Melon puree, sugar, egg yolks, lime zest and lime juice to 82°C.
Add soaked gelatin sheets.
Cool to 60°C, add the butter and mix with a hand blender.
Chill in the freezer for 6 to 8 hours.

In a saucepan, bring the puree, brown sugar and agar-agar to boil.
Pour the mixture into a bowl and leave it to cool in the fridge until it thickens.
Mix in a blender for 1 minute to obtain a smooth and shiny texture.
Add the lime soda and mix for another minute.
Put the mixture into a soft bottle ready for use.

In a saucepan, heat the reduced puree with the sugar and bring to boil.
Remove from the heat and add both chocolates.
Mix it on high speed with a whisk to obtain a homogeneous mix.
Spread on baking paper and put it into the dehydrator for 5 to 8 hours.
Finally, mix it in the blender until you get the crumb texture.

Mix all the ingredients in the mixer to obtain a smooth texture.
Put the mixture in the fridge for 3 hours.
Preheat the oven to 160°C.
Bake the tuile on the silicon mould for 5 to 7 minutes.
When it’s cooked, you have 30 seconds to give the shape you want.

Bring the puree with the sugar to boil.
Leave it to cool and add the grape soda.