1. Cut Brunoise of fresh mango.
2. Caramelize with the butter and sugar.
3. Fill the silicone moulds with 15 gr of mango Brunoise, 1/3 of the mould.
4. Place in shock freezer.

1. Boil the milk and add the rice.
2. Mix and cook with Hotmix for 20 minutes at 97°C.
3. After cooking, add the sheet of gelatine and the sugar, lime zest and 2 tablespoons of passion fruit pulp mixture.
4. At 40 °C, add the quark.
5. Finish filling the silicone mould and return it to the shock freezer.

1. Boil the milk.
2. Remove from heat.
3. Add the softened gelatine sheet.
4. Pour onto the Or Noir couverture.
5. Carefully add the whipped cream.
 

1. Mix all of the ingredients and mix by hand.
2. Cook for 15 minutes at 200°C.

1. Cook the water, glucose, dextrose, cacao and sugar for 2 minutes.
2. Remove from heat.
3. Add the cuba, mix.
4. Strain.
5. Freeze.
6. Pacojet just before serving. 

1. Cook the zest and milk, leave it to infuse for 20 minutes.
2. Strain.
3. Boil with the cream, add the milk and dark chocolate.
4. Mix. Pour into the siphon, use 2 capsules.  

1. Boil for 15 minutes at 60 watts.
2. Strain with muslin.