Loquat puree

In a large pot, simmer all ingredients
Cook for about 20 minutes on induction setting 2 or 3 with a lid
Blend all ingredients in vita mix and pass through a chinois

Loquat sorbet

Combine all ingredients and use hand blender to make a completely smooth mixture
Bring to 24 brix. Add sugar/water if needed to adjust
Once cold, spin in the machine

Loquat cream

Pulse kernels in thermo mix and place into a deep tub
Bring all remaining ingredients to 90 degrees and poor over the kernels
Let sit for a minimum of 2 hours (overnight is preferred)
If needed, add prune kernel oil to intensify.
Strain before use

Loquat foam/mousse

Bring cream to 70 degrees
Whisk yolks, sugar and maltodextrine to light ribbons
Temper cream in to the whipped mixture and place back on heat
Just like an anglais, gently stir with a spatula through the mixture on low heat until it reaches 82 degrees. Keep it on this temperature for 2 minutes.
Strain through a chinois and ice down immediately
When completely cold. Put in a siphon and charge with 2 no2’s

popcorn powder

In thermomix, blend popcorn and sugar to resemble a crumble
Add popped amaranth to mix
Store in airtight container

Sugar tuille

Combine sugars in a pot and bring to 145C
Remove from heat and fold in butter
Pour onto silpat in gastro tray to chill at room temperature
Once completely cool, blend into a powder using the thermomix. Reserve in an airtight container
Using a sifter. Dust on silpat into 8cm circles
Bake at 160C for 2 minutes with NO FAN-NO MOISTURE
Let circles cool on silpat and store in airtight container