INGREDIENTS

Cocoa streusel

100 g Delicious

100 g almond powder

70 g flour

30 g Vanoise cocoa powder

100 g brown sugar

1 g salt flowers

Banana, orange and vanilla compote

3 ripe bananas

30 g orange zest

50 g caster sugar

50 g Delicious

100 g orange juice

Coconut daquoise

225 g egg whites

75 g brown sugar

60 g almond powder

210 g Vanoise sifted icing sugar

45 g flour

150 g grated coconut

Flour-free cocoa cookie

210 g egg white

140 g egg yolks

250 g caster sugar

70 g Vanoise sifted cocoa powder

Mandarin mousse with olive oil

350 g tangerine juice

30 g tangerine zest

70 g egg yolks

50 g Vanoise invert sugar

300 g Vanoise whipping cream

40 g extra virgin olive oil

80 g Vanoise gelatin mass

Ivory chocolate frosting

75 g water

150 g caster sugar

150 g Vanoise glucose

100 g Vanoise sweetened condensed milk

150 g Vanoise white chocolate

70 g Vanoise gelatin mass

sufficient amount of vanilla powder

sufficient amount of fat-soluble yellow dye

The decoration patterns

Ivory chocolate colored in yellow, ratchet sugar, ivory chocolate colored in white gold powder.

PREPARATIONS

Cocoa streusel

Mix all the ingredients together until you obtain a homogeneous paste, film and refrigerate.

Spread the dough to 2 mm thick.

Bake 20 min at 160 °

Banana, orange and vanilla compote

At low heat, heat the orange juice, zest and sugar, add the diced bananas, cook for 15 min, stirring occasionally. Finish with the Delicious.

Model the semi-spherical molds 3cm in diameter and put in the cold.

Coconut daquoise

Mount the egg whites with the brown sugar, gradually incorporate the dry ingredients.

Spread over 2 cm thick and bake for 12 min at 180 °, refrigerate.

Flour-free cocoa cookie

1. Mount the whites with 125g of sugar without over-tightening.
2. Blanch the egg yolks with the rest of the sugar.
3. Gently mix the two devices and stir in the sieved cocoa.
4. Bake 12 min at 180 °

Mandarin mousse with olive oil

1.  Make a cream with the tangerine juice, zest, egg yolks and invert sugar.
2. Stir in the gelatin mass and then the olive oil, mix well and allow to cool to 30 °.
3. Stir in the lightly whipped cream.

Ivory chocolate frosting

Cook the water, sugar and glucose to a boil, pour over the sweetened condensed milk, the chocolate, the gelatin mass, the vanilla powder and the color at 26 °.

Assembly and finishing

In a semi-spherical mold, pour 1/3 of mandarin mousse with olive oil, insert the banana compote and a disc of coconut daquoise, 3 cm in diameter.

1. Cut the mandarin mousse in olive oil again and cover with a disc of flourless biscuit.
2. Pass in the cold, glaze the domes of foam with yellow frosting, place on a cocoa streusel.
3. Decorate with a belt of chocolate colored yellow and a chocolate sphere 3 cm in diameter with a gold dot.
4. Finish with a square of ivory chocolate and a piece of ratchet sugar.