Belgitude Blonde

Mix the sugar with the gelling agents, then mix with the defrosted puree.
Heat up to the boiling point, poor into a shallow metal tray, cover and cool in the fridge until sollidified. Mix in a blender to obtain a smooth gel. 

Warm the cream and milk to 50°C, and infuse. When cooled, pass through a sif and scale again. If needed add extra cream.
Heat up the cream and the inverted sugar to 80°c, poor onto the Madagascar chocolate, add the eggwhites and mix.
Cool down, fill in an espuma bottle and charge with one cream charger.
Leave to rest before using.
Use at room temp. 

Heat up (60°) the coconutmilk and inverted sugar and add the gelatine mass, poor over the rest of the ingredients.
Mix well and store in the frifdge for 4 hours minimum, or untill the mass has completaly cooled.

Fill the cup wiht 80g gel.
Squeeze in a chocolate cup.
Add two raspberries and two blueberries.
Add 65g of chocolate mousse.
Sprinkle with 5g of brownies.
Top off with 45g of foam.