-Exotic fruit salad: Kiwi cut in half then with the cuter no 5 then in 2 in the large way 2 stk/ portion, banana cut in 4 in the long way then in 2cm stick 2 to 3 stk portion, caramelized pineapple dices (from the a la carte dish), fillet of orange (no skin) as show.
-Orange Mazarin cake: In the roner mix 1kg of softer butter with 500g of sugar, 1 kg of marzipan, 400g of orange concentrate (condi), 500g of home made orange puree, 200g of sift flower, 2dl of grand-manier, and add slowly 1 l of pasteurized whole eggs, (Be careful all the ingredient need to be a room temperature), now dispose the mix in to vacuum bag around 2,5 cm tick 3 kg for the biggest of the red label vacuum bag, and cook at 100 degrees steam oven for 1 hours when ready let col dawn at first before putting them under press, when cold cut in square shape around 4 cm and then in half as show and reserve in the fridge until needed. Coated with cacao powder for the top for service.
-Ginger chiffon: In the blinder mix 2l of warm sugar lay 50% with 100 g of pill ginger, 12g of gelespesa, 4g of xantan, 10g of white eggs powder, blind well, then sift and reserve in the fridge, for service fill up the chiffon up to ¾ and 4 gas, check well before using.
-Pickle fresh cranberry in sherry vinegar sugar lay: slice the fresh cranberry in half in the side way for the biggest one and leaves the smallest one as, and vacuum them with a balsamic sherry vinegar sugar lay (1l of classic 50% sugar lay mix with 2 dl of sherry vinegar), now cook in the roner at 75 degrees, for 15 min, let cold dawn ready to use.
-Pickle fresh carambol slices: Slice the fresh carambol in the side (stars shape), and vacuum them with a orange, sugar lay (1l of classic 50% sugar lay mix with 100g of orange paste, now cook in the roner at 75 degrees, for 10 min, let cold dawn ready to use 3 slice / portion.
-Home made orange puree: Cut ½ box of orange in 4 and remove the pulp and keep a side, now take the orange skin blanch 4 time in plain boiling water, and reserve a side, now start a caramel, with 2 kg of sugar and 2 dl of water, when the caramel rich a brown coloration add the orange pulp and cook up for about 30 minute, then add the pre blanche orange skin and continue to cook for 30 minute more, then sift and blind adding some of the liquid bake in to the mix to form a smooth past, reserve in vacuum bag until needed.
-Passion sorbet: 4l Mango puree, 1kg of fresh passionfruit pulp, 800g of 50% sugar syrup, 16 leaf of gelatin, 8 lemon jus. Soak gelatin, heat together with Mango puree, passionfruit pulp, lemon juice and sugar syrup, when warm incorporate the gelatin leaves and blind hard, now take half of the mix and sift and the other half leaves as, now mix everything together and freeze down in for Paco Jet bolls ready to use.
-Mango sphere: Blend 250g of mango pure with 250g of water, 1,8 g of Algin, 1,3g Citras, this will be the masse. Now for the bass blind 1l of water with 6,5g of calcic. Leave both masses for 8 hours in fridge and then start to make the sphere (half a size of a yokes eggs). Leave in water. Beast done a la minute (Take about 2 minute in the calcic water before ready).
-Almond crumble black: 80g of flour, 20 g of malt flower, 100g of butter, 100g of sugar, 90g of almond spilt. Combine all the ingredients and blind, then crumble the dough onto a baking sheet and bake it at 165 degrees until cook, then when cold dawn blind again quickly and reserve on the side.
-Pluck mint: As say.
