Recipes: World finals 2005 Best Dessert - Kouichi Izumi

1. Melt unsalted butter and Cacao Barry Extra-bitter Guayaquil.
2. Make merengue by egg white and sugar.
3. Add egg yolk to 1. and then add 2.
4. Pour 3. to tray and freeze it.
5. Bake by oven before using.

1. Boil cream and milk and emulsify them with Cacao Barry Extra-bitter Guayaquil.

1. Mix mangue epicee and sugar and then add heat to 70 ℃.
2. Add Cacao Barry Mycryo and gelatin to 1. After melting both, emulsify them.

1. Make ganache by using except cream 184g and cool down.
2. Add 1. to cream 184g and whip by mixer.

1. Melt Mycryo and Cacao Barry Blanc Satin.

1. Make caramel by using sugar, starch syrup and salt.
2. Add unsalted butter to 1. and then add cream.
3. After adding 3 kinds of puree to 2., boil them to 108 ℃.

1. Roast coconut pulp and add flavor of the coconut to milk.
2. Boil 1. and add gelatin and then emulsify it and Cacao Barry Blanc Satin.
3. After cooling down 2., mix it to whipped cream.

1. Cut fresh mango into slice and die-cut it by flower shape.
2. Cut remaining mango(150g) into cube and then add tequila.

1. Add heat to unsalted and starch syrup and add sugar and pectin. And then, boil them.
2. Add mineral water to 1. and boil again.
3. Cool down 2.
4. Thin 3. by chablon and put sliced almond. And then bake it by oven. After baking, make it curve.