CHOCOLATE SUDACHI With hazelnut crumble, apple sudachi compote, chocolate mousse and yellow glazing

Whip the egg white with the sugar and cassonade sugar. Add a few drops of vinegar. Fold in the remaining dry ingredients. Pipe 4 circles on a baking sheet and bake at 180°C during 7 to 8 minutes.

Heat the water and water, add the glucose. Cook to a caramel. Deglaze with the heated cream, add the sudachi juice. Pour over the egg yolk and bring to 85°C (anglaise). Add the gelatin mass and mix with a hand blender, add the butter and cool down.

Dry mix all ingredients. Bake the crumble at 160°C for 10 minutes, add the melted chocolate. Cool down.

Peel the apples, combine with the sugar and the sudachi juice. Cook until tender. Add the starch and remove from the heat. Add the gelatin mass and mix carefully. Cool and reserve.

Bring the milk and the glucose to the boil. Add the gelatin mass and pour over the chocolate. Fold in the semi whipped cream at approximately 32°C.

Combine sugar, glucose syrup and water and cook to 103°C. Pour over the chocolate, add the gelatin mass and the oil. Mix with a hand blender. Use at 32°C.

Cook the sudachi caramel and pour over one disc of dacquoise; freeze. Realize the chocolate mousse, pour it into the mold and incorporate the frozen insert. Apply the crumble over the insert and follow with the apple compote. Finish the dessert with a second dacquoise layer and freeze. Unmold, and add the glazing at 27°C. Place on a shortbread base and decorate with a chocolate disc topped with crumble and chocolate mousse and yellow velvet. Decorate with milk chocolate petals.