Coconut cake gluten and dairy free:
Blitz the desiccated coconut until fine and pass through a sieve. Grease a 7 inch tin with coconut oil and flour. Cream together the coconut oil and sugar, mix in the eggs and egg white until smooth. Add the coco-nut, flour and baking powder and mix until combined. Pour into a tin and spreading evenly. Bake at 175°c for 25 minutes.
Chocolate cremeux:
Melt the chocolate at 40°c Whisk the egg yolks and sugar together. Heat the milk and whipping cream and pour over the egg yolks and sugar. Cook the mixture like an anglaise to 82°c and pour into a jug or bowl. Add a little anglaise to the melted chocolate. Keep adding the anglaise bit by bit to make an emulsion. Use a hand blender to blend the mixture together without adding any air. Pour into a container and use cling film to contact and set in fridge. Use quenelle or pipe.
Coconut granola:
Melt the glucose in a large saucepan. Add all of the ingredients and mix thoroughly. Break up into small chunks and pieces and put on a tray with greaseproof paper or silpat. Bake at 160°c for 10-20 minutes tak-ing out the tray and moving everything around every 5 minutes so it gets even colour. Bake until nicely golden brown.
Mango pieces:
Peel the mango and cut into 1cm thick slices. Take as much away from the stone as you can. Cut into irreg-ular shaped pieces roughly the same size. Chill until you serve.
Lime gel:
Melt the lime puree and add the sugar. Put all of the ingredients into a vita prep and blend well until very smooth. Pass through a chinois.
Mango sorbet:
Put the water, sugar and sorbet stabiliser in a saucepan and bring to the boil for 1-2 minutes. Pour over the mango puree and blitz until smooth. Pass through a chinois into a paco and freeze.
Dried fresh coconut:
Break the coconut shells and remove. Trim the coconut pieces so they are easy to slice on a mandolin. Slice all the coconut pieces very fine on the mandolin. Spread all the slices out onto de-hydrator trays. Put the de-hydrator on and dry the coconut pieces overnight or until dry. Store in an airtight container.
Mango gel:
Warm the mango puree in a saucepan and add the mixed agar agar and sugar. Bring to the boil for one mi-nute. Pour into a container to set up in the fridge. When set, scrape into a vita prep jug and blend with a bit of water if needed until smooth. Pass through a chinois and chill.