Heat the milk
Add the sugar together with the agar agar and bring to a boil
Emulsify with the melted chocolate
Keep the mousse in a siphon at ca.45°C
Serve à la minute
 

Mix half of the sugar with the stabilizer
Heat the milk together with the milk powder
Add the sugars followed by the cocoa nibs and the sugar-stabilizer mix at 45°C
Mix together the egg yolks and cream
Add to the previous mixture and heat to 85°C
Remove the cocoa nibs and leave to cool
Place the ice cream in a pacojet box and freeze
 

Mix all the ingredients together
Pipe into silicon moulds
Freeze
 

Mix together the sugar and the pectin
Bring the guava purée, the lemon juice and tonic water to a boil
Add the sugar-pectin mix and stir
Once the sauce has cooled down, add the birch liqueur and blend
Finally incorporate he fresh mango cubes
 

Mix all ingredients together and blend

Soak the gelatin in cold water
Boil the sugar, 90g inverted sugar and guava purée to 116°C
Meanwhile stir the rest of the inverted sugar together with the birch water
Pour the hot sugar mixture over the birch mixture and whip
While still hot, add the gelatin
As soon as the marshmallow has reached the wanted texture, pour into frames and leave to cool
Cut into cubes and dust with a mix of corn starch and icing sugar
 

Mix the sugar together with the pectin
Add the butter, glucose and water
Cook until it thickens
Add the cocoa nibs and spread thinly on a baking sheet
Bake at 180°C until golden brown
 

Heat the cream together with the guava purée, set aside
Make a dry caramel with the sugar
Stir in the glucose, followed by the butter and salt
Deglaze with the cream
Add the rose pepper seeds and bring to a boil
Emulsify with the chocolate
Mix everything well with a hand blender and leave to crystallize
 

Mix all ingredients and keep hot