Mix the gelatin powder with 8 g of cold water and let soak for 20 minutes. Heat the milk with the glucose over a low heat. Meanwhile, whisk the cream lobed. Add the hot milk into the gelatine and add subsequently the chocolate there. Blend until smooth. Remove the pan from the heat and mix the last lobed cream into the mixture. Fill the mold with the panna cotta batter and allow at least 4 hours in the freezer.
Roast the nuts over low heat with the hazelnut oil in a pan until they are nicely colored. Season with a pinch of fleur de sel and then mix them finely in a blender. Let the sugar, water and corn syrup over medium heat caramelize in a saucepan with a thick bottom. Add when the caramel is golden brown, finely ground nuts and stir smooth with a wooden spoon. Pour out the nougatine onto a baking sheet lined with parchment paper and let cool.
Preheat the oven to 100 ° C. Melt the nougatine a bakmatje and double baking sheet in the oven at 120 ° C. Roll with a rolling pin into a wafer (3 mm). Cover the nougatine with baking paper and turn it bakmatje and the parchment together. Carefully remove the bakmatje and place the baking paper with the nougatine at double hot griddle. Cut sticks of nougat and let them cool on the sheet.
First prepare the base. Let the sugar, corn syrup and spices over medium heat caramelize in a saucepan with a thick bottom. Deglaze with the orange juice and lime juice. Add the salted butter and remove from heat. Fold in the whipped cream then into 3 parts. Stir the mixture well, pour through a sieve and weighing 190 grams off. Next, prepare the mousse.
Mix the gelatin powder with 28 grams of cold water and let soak for 20 minutes. Cook the egg yolks, sugar and water while beating a bain-marie at 85 ° C. Add half to the base and put the other half in the gelatin mass. Mix well and add everything back together and there spatula the whipped cream into 3 parts. Fill a pastry bag with the foam and fill the mold. Allow at least four hours in the freezer.
_Crémeux of passion:
Add the eggs, fruit puree, sugar and almond milk in the thermomix. Heat to a temperature of 84 degrees. Mix the gelatin powder with 38 grams of cold water and let soak for 20 minutes. Heat the gelatin on a low heat and add to the crémeux of passion. Allow to cool to 37 degrees. Put the cooled crémeux back in the thermomix and slowly add the softened butter and mascarpone. Put the emulsion into a piping bag and fill the mold. Place this for an hour in the freezer.