Heat the milk, cream, powder and chopped fresh ginger together.
Add the combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul) along with the 2g of sugar and bring to a boil.
Leave it to infuse for 15 minutes.
Strain. Blanch the yolks with 30g of sugar and cook at 84°C.
Put the mixture in a Pacojet bowl.
Freeze.
Heat the coconut purée with the ginger powder and sugar.
Add the rehydrated gelatin.
Allow to cool. Add the cream and add it to the coconut and ginger mixture. Pour it into a tube.
Freeze.
Mix the egg yolks and sugar without overmixing. Then bring the cream and milk to a boil and add to the
mixture.
Thicken the mixture at a temperature of 84-85°C, strain through muslin.
Add the rehydrated gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Remove the cilantro leaves from the stems.
Heat the water with the stems, add the agar-agar combined with the sugar and bring to a boil.
Strain and leave to set at room temperature. Once cold, blend the mixture with the cilantro leaves and lime purée. Put this mixture in a piping bag without a nozzle.
Store at 4°C.
Mix the egg yolks and sugar without overmixing. Then bring the cream and milk to a boil with the ginger
powder and add to the mixture.
Thicken the mixture at a temperature of 84-85°C, strain through muslin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Melt the butter with the chocolate and blanch the eggs with the sugar, flour and yeast.
Add to the first mix.
Spread into a frame and cook at 160°C for 12 minutes.
Make the ginger ice cream and store at -18°C.
Make the coconut and ginger mousse, Dark chocolate crémeux, cilantro gel and dark chocolate and ginger custard.
Cut the tubes of coconut mousse into several lengths. Let them warm up a little, then roll them in the grated coconut. Make the velvety chocolate cake. When cooked, cut out strips with the same proportions as the coconut tubes.
Final Touch Decoration: Lace Leaf Milk Assortment and Cocoa Pod.