Exotic plated dessert - SICOLY®

Ingredients

• 400 g Milk
• 100 g Sicoly® sweetened coconut purée with grated coconut
• 90 g Caster sugar
• 11 g Gelatin leaves 200 bloom
• 250 g Cream
• 500 g Sicoly® sweetened mango purée
• 100 g Sour cream
• 727 g Sicoly® sweetened mango purée
• 58 g Brown sugar
• 15 g Pectin
• 1 Lime zest
• A.N. Ginger paste
• A.N. Coriander pepper
• 500 g Water
• 350 g Caster sugar
• 1 Lemongrass stick
• 500 g Sicoly® sweetened passion fruit purée
• 120 g SICOLY® Bapamanga purée
• 144 g Zéphyr white chocolate
• 530 g Cream
• 16 g Water
• 4 g Powdered gelatin 200 bloom
• 1 Passion fruit
• 1/4 of total passion fruit pulp weight Sugar