Bounty: boil the cream and pour on the white chocolate. Mix well, fold in the grated coconut and keep cool.
Limoencrèmeux: soak the gelatine in cold water. Beat the eggs. Bring water, lime juice and sugar to the boil and pour it on the eggs. Pour the batter back into the pan and let it nice tie. Add the gelatine Mount with 200 g of ice-cold butter and keep it cool.
Lime Sorbet: week the gelatin in cold water. Bring water, lime juice and sugar to the boil and add the gelatin added. Let the batter rest overnight in the refrigerator. Then turn it in the freezer and stir regularly with a fork.
Chocolate Caramel: caramelise the sugar in a tall pan. Boil the cream and caramel extinguishing this. Let cook for a bit and pour through a fine sieve over the chocolate mixture. Mix until the chocolate is completely dissolved and then place it in the fridge
Chocolate: Melt chocolate in a bain-marie. Mix the egg yolks and eggs in a bowl and beat them with 60 g of sugar. Whip the cream lightly. Mix 60 g of sugar and 30 ml of water and boil until a homogeneous mixture. Add this throbbing to the egg mixture. Fold in the melted chocolate immediately and then the whipped cream. Pour the chocolate into a piping bag or ice forms.
Marinated banana: scrape the seeds from the vanilla pod and bring to the boil with the rum, water, lime juice and sugar. Peel the banana and cut into pieces of about 4 cm. Put them out with a corer and place it about 1 hour in the cooled marinade.
Preparation (General) times the fine chocolate cookies. Cut the passion fruit in half and remove them with an empty spoon. Garnish all preparations on the board.