Plated dessert with PGI Adour Kiwi

Bring all the ingredients to the boil and store in the fridge. When completely cold, mix until a creamy texture. Set aside in a pipping bag for garnish preparation.

Mix the powders together. Add in the water and bring to the boil.

Once it is cold, pour over the PONTHIER PONTHIER PGI Kiwi from Adour purée and the coriander leaves. Block on the blast chiller and turn in the Pacojet twice.

Heat the milk and the sugar. Once it is boiling, add the gelatin mass. Pour over the rest of the ingredients. Mix and store at 4°C. Put in a siphon with 2 gas cartridges.

Whisk slightly the egg whites with the icing sugar. Spread thinly with a PCB CREATION stencil. Powder slightly the PURE EMOTION blackcurrant powder. Curve it in a pastry gutter and let it dry in a proofer.

Cut the fruits, season and serve chilled.

Drain the yoghurt for 1h minimum on tork paper. Store in a pipping bag for the assembly.

Filter the PONTHIER PGI Adour kiwi 100% purée and blend. Serve chilled.

In an 8,5cm diameter circle, put the kiwi brunoise on 1cm height. Add a little bit of drained yoghurt in the middle. Add some PCB CREATION crispy coco on the yoghurt. Remove the circle. Put a half scoop of sorbet. Use the coconut siphon to cover the sorbet. Add some icing sugar fragments. Add some cress coriander leaves and purple shiso. Serve with the kiwi dressing.