BERGAMOT
MANGO
COCONUT

Bring the sugar, the water and the stabilizer to a boil. Add the puree, remove from the heat. Leave to cool and turbinate untill a smooth sorbet.

Bring the sugar, the water and the stabilizer to a boil. Add the puree, remove from the heat. Leave to cool and turbinate untill you have a smooth sorbet.

Mix all the ingredients and heat to 75°C. Add the soaked gelatin. Mix and cool overnight. Turbinate untill you have a smooth ice cream.

Whip the Debic Stand & Overrun until airy and firm Mix whit the pate a bombe mass and the bergamot puree.

Whip the egg whites with the sugar (2), until you get a soft peak meringue. Melt the butter. Whip the eggs, sugar (1), ground almonds and pistachios until airy. Fold the melted Debic Butter into the above mixture. Spread the sponge cake on a baking tray 1 cm thick and bake at 210°C for 10 minutes. After baking, immediately remove from the baking tray.

Pipe the strawberry sorbet into a 4 cm round tubular mold and freeze. Unmold the sorbet, pipe the bergamot parfait into a 10 cm mold, push the strawberry parfait rod into the middle and freeze again. Unmold the ice cream stick and roll into the pistachio sponge cake. Place it in a 13 cm tubular mold and fill with mango sorbet and freeze. Unmold the tube, place into a 16 cm mold, fill with the coconut ice cream and freeze again. Unmold the bar of ice cream and cut into 4 cm slices, roll it through the coconut grater; cut a piece from the bottom and place on a biscuit.