PGI blood Orange, Ginger, Bergamot & Coconut

Sieve ground almond with ginger powder.
Set aside.
Blend egg whites with egg whites powder
with immersion blender and start to whip up
in medium speed.
In the meantime, melt chocolate at 45°C.
When the egg whites are getting foamy, increase the speed and add sugar gradually.
Once the sugar is all in and the egg whites are stiff, fold in the ground almond.
Fold in with chocolate and spread in a 30x20cm frame.
Bake at 170°C for 12mn in ventilated oven.
Cool down and freeze.
Cut out 2cm diameter discs for the base.
Keep in the freezer for assembly.

Combine sugar with pectin and pour over 150g of blood orange puree.
Let it rehydrate for 5mn and boil.
Remove from the heat and add remaining purees.
Stir and keep in the fridge for 4h.
Blend with immersion blender and pipe in 2cm diameter sphere.
Freeze.

Warm the cream to 60°C and pour over shredded coconut.
Infuse for 3h and strain 353g of this infusion in a saucepan.
Add invert sugar and gelatine.
Heat up and pour over white chocolate.
Blend with immersion blender and add coconut puree.
Blend again and keep in the fridge overnight.

Warm all ingredients to 65°C and use immediately.