Coconut and Ginger Namelaka
Lightly boil the first batch of coconut pulp together with the glucose, then remove from the heat.
Stir in the pre-soaked gelatin.
Melt the chocolate and stir in 1/3 of the previous mixture, emulsifying by hand and checking that the temperature is 35 °C.
Add the rest of the mixture and blend with a hand blender.
Check again to make sure the temperature is 35 °C.
Add the cold cream and the second portion of coconut pulp. Emulsify again.
Finish with the ginger and citric acid.
Let it set in the refrigerator for at least 12 hours.
Coconut Streusel
Combine all the dry ingredients and add the very cold butter. Rub the mixture together until small crumbs form.
Bake in a moderate oven at 170 °C for 17 minutes, until it begins to brown.
Depending on the desired roast:
- Without toasting: 120 °C, approx. 35 minutes, fan setting 1.
- Light roast: 130 °C, approx. 25 minutes, ventilation set to 1.
- Medium roast: 140 °C, approx. 25 minutes, ventilation set to 1.
Caramelized Carrots
Peel and dice the carrot into brunoise.
Bring to a boil with the remaining ingredients over medium heat until it reaches a compote-like consistency, at 115 °C.
Let it cool, then set it aside.
Mandarin Gel
Blend all the ingredients to hydrate the Gelcrem, then set aside in the refrigerator.
After 30 minutes, blend again to obtain the gel and complete the Gelcrem moisturizing process.
Pour into a bottle and refrigerate.
Mandarin Orange and Ginger Sorbet
Mix the sucrose with the neutral liquid and set aside.
Separately, place the lemon juice, dextrose, inulin, maltodextrin, and powdered glucose in a bowl. Heat to 40 °C and slowly drizzle in the sucrose and neutral mixture.
Heat the mixture to 70 °C.
Let it cool, then stir in the herb-infused water and enough food coloring to achieve a nice green color.
Let it rest for a few hours, then whip it into a butter-like consistency.
Tangerine Meringue
Blend the liquid with the egg whites and whip with a whisk.
Add the sugars and xanthan gum once the mixture is partially whipped.
Continue assembling until the structure is stable.
Place the mixture in a piping bag fitted with a 0.4 mm tip and pipe it onto a Teflon mat, forming sticks 12 cm long.
