Exotic plated dessert

Heat up the coconut milk and pour on the dark chocolate.
Emulsify with a hand blender and cool it down until a pipeable consistancy.

Warm the puree and grated ginger at 60°C, add the pectin mixed with sugar.
Keep mixing until it’s boiling.
Add the lime juice.
Sieve it and add 5gr lime zest and 10gr of passion fruit seeds.
Pour on a square frame of 150mm.
Freeze it

Warm the coconut milk with the ginger until it boils.
Pour in the chocolate with glucose and invert sugar and emulsify in 3 times.
After that, use a hand blender for a perfectly smooth ganache.
Pour on top of the crumble and place in the fridge until the ganache sets.

Melt the coconut oil.
Mix all together with a paddle.
Put on a silicon baking sheet and bake 10 min at 170°C.
Mix it every 5 min to break the biscuit in pieces.
Leave to cool down and add an extra 30gr of coconut oil to bring the biscuit back together.
Put in a square frame of 150mm.

Mix sugar and xantham gum.
Mix all together with a hand blender and reserve it for plating