Spice ice-cream

Put the honey, cream and milk over the heat, once hot add the citric peel (microplaire), and the ground spices.
Let infuse.
Beat well the egg yolks together with the sugar, add the milk – cream and cook until you arrive to 82º C, strain and cool down quickly.

Passion fruit butter

Put the butter inside a pan and cook until a golden-brown foam appears, strain and reserve.
Put to reduce the passion fruit pulp until it arrives to a temperature of 107 ºC, cool down and reserve.
Once cold, put it in a cuisine robot with rods, stirring carefully and continuously add the same quantity of the golden butter. Reserve the emulsion at room temperature.

Corn cookie (kikos)

Grind the corn together with the rest of the ingredients.
Knead until you obtain a homogeneous mixture, roll out in between two oven papers, and cook at 180 º C for 15 to 18 minutes, depending on the dough thickness. Break it into pieces.

Caramelized corn

Put all the ingredients in a pan, don’t put the salt, cook for 5 to 8 minutes. Drain and put in the oven at 160 ºC until golden - brown for 10 to 12 minutes stirring constantly.
Once cold, crush and mix in equal parts with the corn cookie. Reserve.

Liquorice infusion

Heat the water with the sugar, when it arrives to 60ºC add the liquorice paste, mix well and let it cool down.

Liquorice emulsion

Heat the water together with the sugar, when it arrives to
60 ºC add the gelatine, previously hydrated, then add the liquorice paste, let it cool down, emulsion with the Thermomix.

Daikon radish.

Cut it in spirals, let it infuse in the cold liquorice for 4 minutes, dry before using.

On the base of a dish put a tablespoon of the passion fruit butter and spread it, cover with the corn cookie. Put the liquorice emulsion and the quenelle of the spice ice- cream.
Place the daikon radish, covering the rest of the ingredients, finish with some drops of the passion fruit butter over it.