Adour Kiwi and Lemongrass Freshness

Melt the butter and leave to cool. Sieve the Tradition flour with the baking powder. Combine the eggs with the caster sugar, vanilla seeds and vanilla extract. Sprinkle over the flour and baking powder and then add the melted butter and the butter oil, mixing the dough continuously. Place the dough in a greased oval circle, 20cm in diameter. Place on a hot baking sheet in the oven at 250°C. Reduce the oven to 220°C for 8 to 10 minutes.

Colour the ground almonds in the oven at 150°C, leave to cool. Beat together the butter with the icing sugar to make a crumb-like mixture. Add the salt and the ground almonds. Gradually incorporate the eggs and vanilla, without kneading too much. Add the flour. Remove from the mixer and place in the refrigerator.

Crumble the sweetened almond pastry. Soften the white couverture chocolate to 29°C. Combine the crumbled sweetened pastry with the white couverture chocolate. Place in the circle, directly over the candied kiwi, in a thickness of 0.5mm. Refrigerate.

Mix the sugar (1) and the pectin NH. In a pan add the PONTHIER kiwi puree, the glucose and the sugar (2). Cook until the mixture boils. Add the PONTHIER lime puree. Pour over the thin layer of shortbread and put to one side until needed

Heat the cream with the sugar. Break up the lemongrass stick and infuse at 50°C in the cream for 1 hour. Add the gelatine 200 Bloom and the mascarpone cream. Process the mixture and pour it over the candied kiwi, inside the circle.

Combine the sugar and the pectin X58. In a pan add the PONTHIER kiwi puree. Cook until boiling point and then leave to cool. Pour over the lemongrass panna cotta and place in the refrigerator.

Soften the white couverture chocolate and melt the cocoa butter. Add the fat soluble green colouring and mix well. Make a thin belt of chocolate using a cake strip, all around the assembled dessert. Refrigerate. Remove the strip. Decorate the assembled dessert delicately with the fresh fruits and the coriander and lemongrass leaves.