Norana

Dilute the paste in the cream. As you do so, hydrate the gelatin in cold water. Mix the egg yolks and sugar, combine the mixture with the cream and cook at 183-185°F (84-85°C). Strain and add the gelatin. Add the rum and mix with an immersion blender. Leave to set in the refrigerator.

Mix together the oil, honey, egg yolks and smaller portion of egg white. Sift together the flour, cornstarch and baking powder, then add them in. Add the lime zest and paste. Beat the larger portion of egg whites while gradually adding the sugar. Gently combine these two mixtures.
Spread out onto a tray and bake at 375°F (190°C) until slightly browned. Take it out of the oven, remove from its tray and immediately cover it over with a sheet of baking paper so the sponge stays soft.

Finely dice the fresh pineapple and set it aside.
Heat up the pineapple purée and glucose.
Once it is at 105°F (40°C), sift in the sugar and pectin (mixed together).
Add the diced pineapple, zest and vanilla bean paste.
Bring to a boil and add the starch combined with the rum. Leave to boil for 2 minutes. Store the mixture in the refrigerator or use immediately.

Melt the Waina chocolate to 95-105°F (35-40°C) and mix it with the crispy wheat flake cereal, split and scraped vanilla bean and zested lime.

Infuse the vanilla in the milk. Heat the milk and add the rehydrated gelatin.
Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 79-84°F (26-29°C), combine with the cream which has been whipped until it has the texture of a mousse.
Pour immediately and freeze.

Bring the Absolu Cristal glaze to the boil with water, lime juice and paste. Add the rum and spray on the mixture at 175°F (80°C).

Melt the Waina. Mix it with the grape seed oil, crushed crispy wheat flake cereal, paste and lemon zest.
Use at 95°F (35°C).

Start by making the chiffon cake sponge. Spread it into a silicone tray to a depth of 0.6mm (500g per 40 × 60cm tray). Leave it to cool and halve the 40 × 60cm sponge to make two 30 × 40cm pieces. Put one in a 30 × 40cm half-frame. Make the vanilla rum crémeux. When the crémeux is 79-82°F (26-28°C), pour 300g onto the framed piece of sponge and place the second piece on top. Leave to set in the refrigerator for several hours.
Make the pineapple compote and pour 15g into each round 3.5cm silicone mold. Freeze. Make the Waina and vanilla crisp, spread it in a 4mm-tall frame and cut it into circles using a 4cm cutter. Leave to set in the refrigerator.

Cut out some 2 × 8cm strips of sponge and crémeux.
Place 2 strips in each round silicone mold (diameter: 7cm, depth: 2cm, Maé Innovation Ref. 001348). Place a frozen pineapple confit disk in the middle of each silicone round. Make the Waina light mousse and put 25g in each ring. Place a disk of crisp in each assembly and freeze.

Turn out the mini gateaux, then spray with vanilla and rum Absolu Cristal glaze. Make the crunchy
coating and dip each mini gateau in it using a toothpick.
Add a chocolate decoration made using Waina mixed with vanilla powder, along with your logo.