Tropique

- Bring to boil the cream with inverted sugar and glucose
- Pour gradually the hot mixture into the melted chocolate
- Until forming a perfect emulsion with hand blender
- Add gradually the liquid cold remaining cream mixing with hand blender and reserve to the cooler minimum 6 hours. Whip the mixture until consistency for piping

- Heat the puree and cook like an anglaise wht the eggs, egg yolks and sugar
- After cooking, add the gelatin and cool down to 40ᵒC
- Blend the butter using an hand blender to get a nice emulsion

- Rehydrate the gelatin with hte water
- Bring the milk, cream, egg yolks, sugar, corn, starch and vanilla to a boil
- Cook for about 2 minutes until the mixture loosens
- Take away from the heat and stir in the gelatin
- At the same time, warm the egg whites with the glucose syrup and the honey to 50°C
- Whip to stiff peaks
- Carefully stir the meringue in the hot vanilla cream

- Dissolve egg white + sugar at 50°C in a bain marie 
- Whip up 
- Carefully mix with sufficient dry substances 
- Dressing and drying around 90°C

- Warm up the puree until 45ºC 
- Add the mixture pectin/sugar mixing well with a whisk.
- Bring to a boil. Add into the hot mixture the glucose and bring back to ebullition. 
- Incorporate right away the lemon puree