Exotic

Whip the eggs with the egg yolks until you have a foamy mousse.

Fold in the dry ingredients (hazelnut, coconut, flour, zest, crumbs).

Whip the egg whites with the sugar and add to the previous mixture.

Melt the butter and mix gently.

Spread on a baking sheet in a frame and bake at 175°C for 15 minutes.

Dissolve the gelatin powder in the water.

Bring the passion fruit purée, the sugar, the vanilla pod and the starch to the boil and add the gelatin mass.

Add the apricot purée and mix well.

Pour into a tray.

Freeze.

Dissolve the gelatin powder in the water.

Whip the cream.

Mix the mango purée with the crème patissière and add the gelatin mixture.

Fold in the semi-whipped cream.

Use straight away.

Dissolve the gelatin powder in the water.

Whip the cream.

Heat one-third of the coconut purée with the grated coconut and melt the gelatin mass in the liquid.

Add to the crème patissière and mix well.

Fold in the semi-whipped cream.

Use straight away.