• Taco shell - New Tex 
• White chocolate cremeux- New Tex 
• Calamansi cream - New Tex 
• Spongecake Yogurt - New Tex 
• Maxi Quenelle Yogurt Mousse - Frozen Elements by Didess
• Crumble of Pain Turc (Didess) & Yopol 
• Basil Cress 
• Chocolate ganache

Taco shell

Ingredients

• 150g Fondant sugar
• 75g Glucose syrup
• 75g Isomalt
• 60g Yopol

Preparation

1. Boil the fondant sugar, glucose syrup and Isomalt to 160 degrees.
2. Let the mixture cool to 130 degrees.
   
3. Mix the yopol under the cooled mixture.
   
4. Allow to harden and grind to powder.
   
5. Spread the powder thinly on a silicone mat.
   
6. Bake for 2 minutes in a preheated 160-degree oven.
   
7. Shape to desired shape immediately after baking.
   

White chocolate cremeux

Ingredients

• 440 g whole milk
• 500 g cream 35 % 
• 24 g Agar+
• 450 g white chocolate

Preparation

1. Mix milk with cream and Agar+.
2. Heat the mixture to 80°C.
   
3. Pour onto the chocolate and mix everything together.
4. Pour into the desired shape and leave to set.
   

Calamansi cream

Ingredients

• 500 g Calamansi 
• 280 g sugar
• 50 g Creamy Gel
• 300 Philadelphia cheese
• 100 g Greek yogurt

Preparation

1. Mix the sugar with Creamy Gel.
2. Add the sugar mixture to the Kalamansi and warm to 60 degrees.
3. Allow to cool to 35 degrees.
4. Mix the Philadelphia cheese and Greek yogurt into the cooled mixture.

Yogurt spongecake

Ingredients

• 1060 g egg white
• 350 g Greek yogurt 
• 320 g almond powder 
• 200 g pastry flour
• 240 g sugar
• 80 g Palatinose
• 40 g Albumine High Whip 
• 40 g Yopol

Preparation

1. Mix almond powder, flour, Palatinose and the sugar together.
2. Mix Albumine High Whip with egg white and gradually add to the almond base.
3. Mix Greek yoghurt underneath.
4. Blend and strain the mixture 
5. Fill an espuma can with the mixture and let rest for a while.
   
6. Fill the cups with the mixture and cook in the microwave. Time and wattage depend on each microwave.