Beat the egg yolks, eggs, invert sugar and sugar (1).
Whisk the egg whites separately and beat until stiff with the sugar (2) then add the yellow colouring.
Combine the two mixtures, add the sifted flour and the lemon zest
MOJITO SOAKING SYRUP
Bring the water and sugar to the boil.
Add the lime zest and juice, the chopped mint and the rum and let infuse.
Strain before using.
MINTED CITRUS PEAR CONFIT
Heat the lemon and lime juice with the zests, pear and yuzu purées and the water.
At 40°C, add the combined pectin and brown sugar (1).
Bring to the boil then add the combined dextrose and brown sugar (2).
Heat to 102°C or 45° Brix. Add the colourings and chopped mint and mix thoroughly with a hand mixer.
Refrigerate and strain before using.
VANILLA RUM BAVARIAN CREAM
Make a traditional custard cooked to 84°C.
Add the rum followed by the gelatine mass.
At 28°C, fold in the whipped cream (2).
COCONUT CREAM CHEESE STREUSEL
Combine all ingredients using the paddle
RECONSTITUTED WHITE CHOCOLATE CRUNCH
Work the cream cheese almond streusel through a coarse sieve.
Bake on a Silpain® mat in a 140°C convection oven for approximately 20 minutes and let cool.
Gently combine the streusel and feuilletine followed by the melted white chocolate at 40°C.
Combine the ingredients and bring to the boil.
CHOCOLATE GRASS DECORATIONS
Brush a thin layer of green cocoa butter at 34°C on a guitar sheet using a pastry brush. Let crystallize slightly then brush on a thin layer of yellow cocoa butter at 34°C. Let crystallize slightly then cut into 13.5 x 60 cm strips. Spread with a thin layer of tempered white chocolate and when the chocolate begins to crystallize, score lengthwise using a wooden skewer to create a grass motif. Remove any rough edges with a triangular scraper, then brush the away with a pastry brush. Cut out 5, 4, and 3 cm wide decorations using a paring knife. Wrap around Ø6 cm rings.
Spread 120 g of reconstituted crunch in a round chablon mat. Unmould then place in the freezer. Divide the lemon sponge cake batter between 4 Silpat mats (400 g each) using a 35.5 x 55 cm frame. Remove the frame and bake in a 200°C convection oven for approximately 7 minutes. Remove from the oven and transfer to a cooling rack and let cool. Refrigerate overnight. Remove the sponge cake sheets from the mats, turn over and imbibe each sheet with 35 g of mojito syrup (crumb side) using a pastry brush. Spread 350 g of confit onto each sheet (crust side). Set aside at room temperature. Cut the sheets lengthwise in half (27 x 35 cm). Roll up starting from the 35 cm side to form rolls measuring approximately Ø4 cm. Place the rolls into log cake moulds (5.5 x 53.5 cm) and place in the freezer. Cut each roll into two 14 cm long pieces. Cut each piece in half slightly on an angle (1 cm slant) then cut the last piece on an angle on one end to obtain 5 identical pieces. Line 36 Ø6 cm rings with 6 cm high rhodoid strips. Pipe out 40 g of rum bavarian cream on an angle in each ring. Press the pieces of rolled cakes into the bavarian cream then place in the freezer. Unmould and spray with the glaze. Place on top of the rounds of white chocolate crunch, affixing them with a dab of confit. Decorate with green shiso sprigs, fresh coconut curls and the chocolate grass decorations.