Mix all crumble ingredients together until obtaining a sandy texture. Sprinkle on trays and bake at 170°C for approximately 12 minutes. Let cool down and reserve.
Whip steamed sponge ingredients together for 6 minutes at full speed. Spread a regular layer of 4 mm on a baking tray with silicon mat and bake in steam oven at low pressure for 7 minutes. Freeze before removing from the silicon mat.
Mix Topfil Strawberry, lime juice and Starfruit Raspberry Puree together, then warm it to 30°C. Add the Bavarois Neutre. Blend with a hand mixer to obtain a smooth texture. Spread regularly on top of the steamed sponge cake, then freeze.
For the cream, mix eggs, egg yolks and sugar together. Boil Festipak and vanilla bean then pour on top of the precedent mixture to create an English cream. Pour on top of Belcolade Dominican Republic 31, Belcolade Cocoa Butter and Bavarois Neutre. Mix, and add the butter when the cream reaches a temperature of 35-40°C. Pour on top of the frozen jam. Let set completely and freeze.
hen cut strips of 2 cm width and 40 cm length. Roll the strips around a plastic tube of 5 cm diameter into a ring shape. Reserve in freezer.
Heat up the first 3 jelly ingredients at 40-50°C, then add the sugar. Mix together with the pectine and bring to boil. Cool down to 4°C.
Make an English cream with milk, fresh cream, egg yolks and granulated sugar. Pour over the Belcolade Vietnam 45 and inverted sugar. Let it mature for 12 hours at 4°C. Churn and mould in quenelle silicon shape (Pavoni big size)
Mix Ovablanca with the cold water, then whip it until obtaining a firm meringue. Add the orange zest. On a plastic sheet of 8 x 8 cm, pipe spirals of 6-7 cm diameter, using a turning table, then sprinkle mandarin sea salt. Let dry for 2 hours at 80°C, then overnight in a hot room at 40°C.
Place the ring of sponge, jam and cream in the middle of the plate. Fill the centre with the crumble to the top level. Add the ice cream quenelle on the crumble and place the spiral of meringue on top of the ice cream. Put some round pieces of yellow fruit jelly on the plate.