April Shower

Boil the cream and milk.
Pour the liquid into the yolk and sugar.
Cook to 83°C.
Pour the anglaise into the melted Ocoa™. Make an emulsion.
At 35°C-40°C fold in the whipping cream.
Pipe in 35 g mousse.

Boil mango and fresh lime puree.
Remove from the heat.
Add in the gelatine
Add 10 g to each glass.
Place on 12 g of fresh mango cubes.

Boil sugar and water to 121°C.
Make an Italian meringue.

Boil the mango and lime puree.
Add the chilli padi and infuse for 10 minutes.
Sieve to remove the chilli.
Cool down.
Incorporate the Italian meringue.
Fold in the whipping cream.
Pipe 35 g per glass.

Bruise the lemongrass.
Bring the coconut milk to a boil.
Infuse for 10 minutes.
Remove the lemongrass.
Cool the mixture.
Pour 15g on the last layer of the mousse.

Put all the dry ingredients together.
Add the eggs and the clarified butter.
Add the grated chocolate.
Pour into a 18 x 28cm rectangle frame.
Bake at 165°C