Provencal Garden

Heat the yuzu juice, calamansi purée and water with the glucose and inulin to approx. 75-85°F (25-30°C).



Add the sugar combined with the pectin NH and Natur Emul.



Gradually bring the mixture to a boil to activate the pectin.



Slowly, in several stages, combine this mixture with the melted fruit couverture chocolate and cocoa butter.



Mix immediately using an immersion blender until perfectly emulsified.



Leave to set in the refrigerator.

Warm the drink. Infuse the anise seeds for 15-20 minutes.

Strain.



Add the vanilla bean paste.



Add the coconut cream, fine salt, and cocoa butter.



Bring to a simmering boil.



Use the sugar, glucose, and water to make a caramel.

Cook the caramel at 365°F (185°C).



Deglaze it using your first mixture, then cook at 235°F (112°C)

Wash the fresh fennel and cut it into pieces. Put the pieces in a plastic bag and seal and vacuum-pack it. Cook in a steamer or bain-marie for 1 hour at 195°F (90°C).



Quickly cool down the bag.



Place the fennel in a blender, add the pieces of almond paste, water, lemon juice, and pastis, and mix.

Filter the mixture out or put it in a juicer.

Mix the gelcrem with the fennel soup first by hand, then with an immersion blender to create a creamy texture.

Cook the fondant and glucose to 345°F (175°C) and add the vanilla bean paste.



Pour onto a silicone baking sheet and leave to cool.



Grind into a fine powder and store in a dry place.



Sprinkle into rectangular, square or round stencils placed on a baking mat and bake at 285-300°F (140-150°C).



As soon as the powder has melted and has a shiny finish, remove it from the oven.



Store in a dry place.

Finely slice the fennel bulb using a mandolin cutter.



Season shortly before serving with lemon juice and vanilla bean paste.



Store in the refrigerator.

Mix the water, coconut oil and glucose in a pan.



Heat to 105°F (40°C), add the sugar and pectin.



Cook on a low heat – Do not stir too much until the mixture starts to thicken. Leave to boil for a few seconds.



Add the almonds. Spread onto a silicone sheet.



Bake in the oven at 355-375°F (180-190°C) for approx. 12-15 minutes.



Leave to cool.

Once the streusel has been baked and cooled, grind it down.



Mix it with the melted couverture.



Use straight away or keep at room temperature.

Mix together the almond flour, raw cane sugar, rice flour, and fleur de sel.



Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).



Mix together.



Spread out evenly onto a baking sheet covered with a perforated mat.



Bake at 300°F (150°C) until a warm blond color is achieved.