Hello Kiwi

In a food processor, combine the orange blossom honey, sugar, ground almonds, flour, baking powder and eggs. Then add the green tea which has been infused in the cream, as well as the butter melted to about 50°C. Leave to rest in the fridge. Spread the mixture on a 60x40cm baking sheet. Heat for 18 minutes at 180°C. Cut out an oval shape. Keep in the freezer.

Melt the white chocolate while adding the lime zest and crushed wafers. Spread out very finely on the marble and leave to crystallise. Use a raclette to make shavings. Keep refrigerated.

Blanch the basil in boiling water for a few seconds and cool in iced water. Incorporate the basil into the milk, bring everything to the boil for 3 minutes. Leave to infuse by covering the container with cling film. Mix, sieve the mixture and adjust the milk volume. Incorporate the sugar. Dissolve the gelatine and mix it with the Greek yoghurt. When the mixture reaches 24°C, add a portion of meringue, then the remaining whipped cream flavoured with Cointreau and the white chocolate shavings. Pour 12g of mousse into each mould and place in the freezer.

Mix the sugar and pectin, then dissolve it while cold in the PONTHIER kiwi purée mixed with PONTHIER lime purée and cucumber juice. Bring to the boil for a few seconds and remove from the heat. Add the gelatine sheets and place 15g of jelly onto the mousse. Place in the freezer.

Heat the PONTHIER kiwi and lemon purées at 40°C. Melt the gelatine sheets and make a ganache with the white chocolate and cocoa butter. Emulsify the mixture until it reaches 28°C. Place 18g of ganache on the kiwi, cucumber and lime jelly and freeze.

Melt the cocoa butter and the milk chocolate couverture separately, then mix in a blender. Sieve and keep warm. Paint on the decoration at 32 ºC.

Heat the milk mixed with the milk powder and glucose until it comes to the boil. Add the gelatine sheets, the white chocolate, the flowers and the petal, mix all the ingredients to an emulsion. Incorporate the plain gelatine and mix to an emulsion again. Sieve the mixture. Keep refrigerated. Coat at 35°C.

Heat the milk mixed with the milk powder and glucose until it comes to the boil. Add the gelatine sheets, the white chocolate, the flowers and the petals, mix all the ingredients to an emulsion. Incorporate the plain gelatine and mix to an emulsion again. Keep refrigerated. Coat at 35°C.