• Swiss Meringue
• Fruit Brunoise
• Exotic cream

Heat the egg whites, sugar and invert sugar to 65°C in a bain-marie.
Whip in a blender.
Arrange on parchment paper sprinkled with coconut and bake at 85°C for 1h30.

Cut the mangoes and dried apricots into dwarcens. Mix with the remaining ingredients. Refrigerate.

Boil the purees, cream and milk powder. Mix the yolks, sugar and invert sugar. Add the cream powder. Drain some boiling liquid on it. Mix and boil for 2/3 minutes. Add the gelatin mixed with the water beforehand.
Cool to 35/40°C and gradually add the whipped cream. Cool before poaching.

Give a broth. Set aside in the fridge.

Once the meringue hearts are cooked, turn them over and garnish with brunoise.
Add an exotic cut-out insert on top.
Poach the exotic cream and spray the glaze slightly heated to 40°C.
Decorate with diced mango, bear grass and rose petals!