NORANA

Dilute the paste in the cream. As you do so, hydrate the gelatin in cold water.

Mix the egg yolks and sugar, combine the mixture with the cream and cook at 183-185°F (84-85°C).

Strain and add the gelatin.

Add the rum and mix with an immersion blender. Leave to set in the refrigerator.

Mix together the oil, honey, egg yolks, and smaller portion of egg white. Sift together the flour, cornstarch, and baking powder, then add them in.

Add the lime zest and paste.

Beat the larger portion of egg whites while gradually adding the sugar. Gently combine these two mixtures.

Spread out onto a tray and bake at 375°F (190°C) until slightly browned. Take it out of the oven, remove from its tray and immediately cover it over with a sheet of baking paper so the sponge stays soft.

Finely dice the fresh pineapple and set it aside.



Heat up the pineapple purée and glucose.



Once it is at 105°F (40°C), sift in the sugar and pectin (mixed together).



Add the diced pineapple, zest and vanilla bean paste.



Bring to a boil and add the starch combined with the rum. Leave to boil for 2 minutes. Store the mixture in the refrigerator or use it immediately.

Melt the Waina chocolate to 95-105°F (35-40°C) and mix it with the crispy wheat flake cereal, split and scraped vanilla bean, and zested lime.

Infuse the vanilla in the milk. Heat the milk and add the rehydrated gelatin.



Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.



Immediately mix using an immersion blender to make a perfect emulsion.



Once the mixture is at 79-84°F (26-29°C), combine with the cream which has been whipped until it has the texture of a mousse.



Pour immediately and freeze.

Bring the Absolu Cristal Neutral Glaze to the boil with water, lime juice, and paste. Add the rum and spray on the mixture at 175°F (80°C).

Melt the Waina. Mix it with the grape seed oil, crushed crispy wheat flake cereal, paste, and lemon zest.



Use at 95°F (35°C).