Chocolate Dome

Beat vigorously

Sieve

Gently mix the sieved ingredients into the beaten egg whites.
Spread into a baking frame of 35 x 45 cm.
Bake at 180°C in the convection oven for 10-12 min.
Let rest in the refrigerator overnight.
Cut out a piece of 4.5 cm in diameter with a biscuit cutter and place on the Inaya™ mousse.

Make a custard with

As soon as it is cooked, add to

Temper at 35°C and incorporate with

Temper at 95°F/35°C and incorporate with

Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each.
Top with the lime dacquoise without pressing it too deeply into the Inaya™ mousse.

Heat the milk and the cream to 40°C, then add the sugars and the ice cream stabilizer

Bring to a boil, then pour over the chocolate and mix with a hand blender

Let rest in the refrigerator overnight.
Remix with hand blender and churn in ice cream maker.
For service, store the ice cream in freezer at - 7°C.
Make a quenelle on the spot.

Mix

Boil the cream and the water, then add the neutral icing

Add the melted chocolate then the diluted gelatine and mix with a hand blender

Let rest overnight.
Melt the icing at 25-30°C then mix with hand blender to remove air bubbles.
Glaze the domes with Inaya™ mousse.
Set aside in the refrigerator.

Let rest overnight.
Melt the icing at 77-86°F/25-30°C then mix with hand blender to remove air bubbles.
Glaze the domes with Inaya™ mousse.
Set aside in the refrigerator.

Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest.
Let sit overnight.

Wash the rice
Boil the water with the salt
Cook the rice for 5 minutes

Rinse the rice then add

Simmer for 10-15 minutes.
The rice should soften and all the water from the milk will evaporate.
Add milk if the rice is not sufficiently cooked after 15 minutes.

Chill at 40°C then add

Chill at 104°F/40°C, then add

Let sit overnight in the refrigerator.
The following day, fill the sphere moulds and freeze.
Unmould and set aside in the refrigerator.

Let sit overnight in the refrigerator.
The following day, fill the sphere molds and freeze.
Unmold and set aside in the refrigerator.

Bring to a boil

Add

Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 1.5 mm.
Bake at 150°C in a convection oven.
Cut out discs of 7 cm with a round biscuit cutter.

Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 0.05 in / 1.5 mm.
Bake at 302°F/150°C in a convection oven.
Cut out discs of 2.75 in / 7 cm with a round biscuit cutter.

Cream the butter with the salt and icing sugar.
Add the ground almonds, the cocoa powder, eggs and flour.

Roll out to a depth of 2 mm between two sheets of greaseproof paper.
With a round biscuit cutter, cut out discs of 5.5 cm and remove the centre with a 2.5 cm cutter.
Bake at 150°C in a convection oven in a Demarle #1836 half sphere mould, placed upside down.