Hendrik Otto's dulce mousse with raspberry-thyme sorbet, exotic fruit jelly, pineapple and kaffir li

Ingredients

• 150g 3.5% Milk
• 1.5 pieces silver gelatin
• 105g dulce chocolate
• 105g caraibe
• 201g 33% cream
• 300ml 34% cream
• 15g lime leaves
• 26g powdered sugar
• 150g coconut purée (Boiron)
• 100g full fat curd cheese
• 25g pro foam, cold
• 150g kaffir lime cream
• 375g lime juice
• 135g cream
• 450g sugar
• 60g glucose
• 150g salted butter
• 150g unsalted butter
• 1000g raspberry purée (Boiron)
• 125g glucose
• 20g thyme
• 90g apple juice
• 1kg pineapple purée (Boiron)
• 1kg mango purée (Boiron)
• 1kg passion fruit purée (Boiron)
• 6 bananas
• 40g agar
• 3g xanthan gum
• 2L 3.5% milk
• Half a piece of tonka bean
• Half of a vanilla bean
• 150g granulated sugar
• 2 whole pineapples
• 200g brown sugar