HYDRATED GELATINE
Mix all the ingredients together and leave the mixture to rest for 20 min. Melt in the microwave to finish the mixture and leave it to set in the refrigerator. Cut into small cubes.

VANILLA SPONGE CAKE
In the bowl of a mixer fitted with a whisk, emulsify the ground almonds, vanilla extract, and sifted icing sugar with the whole eggs. Use a spatula to add the sifted flour. Whisk the egg whites and stiffen with the sugar, then fold into the mixture. Bake in a fan-assisted oven at 180 °C for 8 to 10 min. Place the sponge onto a rack to cool, then cut out circles.

BANANA EXOTIC CONFIT
Mix all the fruit purees in a saucepan, and heat to 50 °C. Whisk in the combined sugar and pectin NH. Heat the mixture to 85 °Cthen cool. Smooth the confit or blend until smooth.

EXOTIC FRUIT AND CORIANDER BRUNOISE
Wash and peel the fruits, then finely dice to an even brunoise. Zest the lime and add the chopped coriander. Mix the brunoise with the exotic confit.

COCONUT, CARDAMOM & VANILLA CHANTILLY CREAM
One day ahead, split the vanilla beans and scrape out the seeds. Heat together with the coconut puree, sugar, and cardamom to 70°C, then leave to infuse overnight. On the day, strain through a fine sieve to remove any beans and the cardamom. Heat the infusion, add the hydrated gelatine and cream, then blend. Add the mixture into a siphon with one gas cartridge, then leave to cool.

LIME ROYAL ICING
Sift the icing sugar. Combine all of the ingredients in the bowl of a mixer fitted with a flat beater. Emulsify the mixture to the desired texture. Working on a Silpat, use the "Flowers" stencil as a guide to add a fine layer of royal icing, and allow to dry in the oven at 70 °C for 2 h.ENTREMET RHUBARBEVanille Bourbon Madagascar par Tristan RousselotRecipe for 10 portions

YUZU GEL
In a saucepan, heat the yuzu juice to 50 °C, then whisk in the agar agar pre-mixed with the sugar, and bring to a boil. Cool, then blend.

DECORATION
Set a circle of vanilla sponge onto a plate, then place a metal ring and pour in the finely diced exotic fruits, coriander, and confit. Place a scoop of sorbet in the centre. Use the siphon to top the sorbet with vanilla coconut Chantilly, then arrange the royal icing "flower" and pipe dots of exotic fruit confit and yuzu gel in the centre. Sprinkle over a hint of lime zest and a little vanilla powder. Garnish with coriander cress and marigold flowers.