Mango jasmine

in a jar, pour the mango puree and tea.
Cover with cling wrap and infuse for 24h.
Warm to 25°C and strain 679g of this infusion.
Combine sugar with stabilizer and pour over water previously
heated at 30°C.
Let the stabilizer rehydrate for 5mn and start to heat up this
syrup to 40°C. Add glucose powder and dextrose.
Boil and remove from the stove.
Cool down and pour over the lime puree and the mango Jasmin
infusion.
Blend with hand blender. Keep in the fridge 5h minimum (or
overnight). Blend again before churning.

Heat up 153g of cream with gelatin and invert sugar.
Pour over white chocolate and blend with hand blender.
Add the remaining cream whilst blending.
Add mango puree and keep blending.
Pour in container, cover with cling wrap and keep in the fridge
overnight.
Whip up like whipped cream before service.

Pour water over tea and cover with cling wrap.
Infuse for 36h.
Strain and weight 180g of this infusion.
Warm 50g of the jasmin infusion with gelatin and sugar.
Add remaining infusion and let it set in the fridge overnight.

Place the almond paste and egg in the food processor.
Blend until smooth and transfer in the mixing bowl.
Whip up in fast speed with paddle attachment until fluffy.
Sieve flour, baking powder, potato starch and turmeric.
Fold in the almond mixture and add olive oil followed by
melted butter.
Pour in silicon mat (25x35x0.5cm).
Bake at 160°C for 9mn.

Blend all ingredients and keep in squeeze bottle for service.

Cook sugar and water until 103°C.
Add rice and cook until caramelization. Remove from the stove and add cocoa butter.
Pour over silpat to cool down.
Keep in airtight container silica gel.

Combine sugar with pectin and pour over bitter orange puree.
Add concentrate, glucose and butter.
Let the pectin rehydrate for 5mn and boil this mixture.
Remove from the stove and add desiccated coconut.
Stir vigorously making sure the coconut soaks the syrup.
Cool down and add flour.
Keep in the fridge for 24h before use.
Spread this mixture on silpat and bake at 170°C for 9mn.