Brownie

Soften the butter and mix with the sugar.

Add and mix in.

Add and mix in.

Add and mix in.

Leave to rest overnight.

Roll out to 4 mm thickness

Cut pieces of 8 cm / 4.5 cm

Bake for 12 minutes at 170°C on a Silpain.v

Mix and melt.

Beat the egg yolks with the sugar at high speed.

Then fold in the chocolate-butter-mixture.

Mix the cocoa nibs with the flour and fold into the previous mixture.

Whisk the egg whites and fold into the previous mixture.

Pour onto a baking tray with parchment paper and bake for 20 minutes at 175°C.

Mix and heat.

Mix eggs and sugar.

Then mix with the previous and heat to 85°C to create an anglaise.

Sieve and mix.

Leave to cool to ±35°C.

Mix into the previous mixture.

Pour onto silicon mats and freeze.

Soak the gelatine in the water.

Mix and heat to 35°C.

Mix and boil to 112° and beat at high speed into Italian meringue.

Melt the gelatine mass and mix into the puree.

Whisk until stiff and mix into the puree mixture.

Whisk and fold into the previous mixture.

Mix everything in the blender.

Press through a fine sieve.

Transfer into a siphon bottle and charge with 3 chargers.

Leave to rest overnight.

Pipe a bit of the sponge into a recipient and cook in the microwave at full power until done. Tear off small pieces.

Mix everything together (except for the agar agar) and bring to the boil.

Only mix in the agar agar when the mixture starts to boil and briefly leave to boil through.

Pour into a recipient and leave to set in the fridge.

After it’s set: cut into small cube shapes.

Cut the brownie in pieces of the same size. Pipe a layer of exotic creme onto each brownie. Continue with a layer of coconut mousse. Finish the sides with slabs of sablé. Finish with mango cubes and chocolate sponge.