Mascarpone Mousse Melt sugar and gelatin in the cream, temper with the mascarpone, fold in the whipped cream.
Vanilla Creme Brûlée Insert: Combine ingredients, boil, pour into molds and allow to set.
Coffee Sponge : Combine the dry ingredients, add yolks and fold in the egg whites which have been
whipped with the sugar then oil. Bake at 160˚C / 320˚ F for about 6 minutes. Combine syrup and Kalhua and brush the sponge with it.
Coffee Caramel: Heat the sugar and glucose until it reached a caramel stage. Deglaze with coffee, add salt butter and gelatin, blend.
Chocolate Glaze: Temper the chocolate with the oil in it. Use at 31˚C/ 88˚F.
Mango Passion Gel: Combine all the ingredients and bring to a boil, allow to set. Blend and strain.