PORT ROYAL

In a stand mixer fitted with the whisk attachment, bring the eggs, sugar and salt to full volume.

Add the warmed glucose syrup.

Slowly add melted butter in a steady stream while continuing to whip on medium low speed.

Add the remaining sifted dry ingredients while continuing to whip.

Add the warm milk in a steady stream while continuing to mix.

Gently fill 3 silpat-lined half sheet pans with 500g batter and bake at 325°F (163°C) on low fan speed.

When lightly golden and the cake springs back to the touch, remove from the oven to cool.

Combine Falurnum and water and mix well to incorporate.

Soak the gelatin in 65g of cold water.



Melt the ORELYS 35% Chocolate completely to a temperature of 113°F (45°C).



Bring the milk to a scald and add the bloomed gelatin, mixing thoroughly.



Add 25% of the milk to the chocolate in a slow stream, emulsifying the entire time until a ganache has been formed.



Whip the cream gently to full volume (very soft peaks) and fold into the ganache mixture once the ganache has cooled to below 90°F (32°C).



Pour the mousse into respective layers or use in molds immediately and set in the freezer.

Bloom the gelatin in 22g of cold water.



Melt ORELYS 35% Chocolate to (108°F) 42°C.



Bring the cream, glucose and salt to a scald and add bloomed gelatin.



Emulsify the hot liquid into the melted ORELYS 35% Chocolate slowly, using a spatula.



Use the glaze once it has cooled to below 104°F (40°C).

Combine the milk, cream, non fat dry milk and dextrose. Blend with an immersion blender.

Place on the heat and bring to 104°F (40°C).

Blend in the previously combined cremodan and sugar and continue heating to 194°F (90°C).

Allow to chill and mature for 12 hours prior to processing in the ice cream machine.

Add lime zest and begin the freezing process. Once the mixture has started freezing add the lime juice and continue to process as normal.

Store frozen.

In the bowl of a mixer fitted with a paddle attachment, combine the dry ingredients and cold, cubed butter.

Mix on low speed until the mixture begins to form small pea sized lumps.

Spread out evenly on a silpat lined sheet pan and bake at 320°F (160°C) until lightly golden and dry.

Store in airtight containers until needed.