Pistachio Tourbillon

Mix all of the dry ingredients together in a food processor with the paddle blade attachment.
Take the butter straight from the fridge, cut into small squares and add to the mixture.
Finally, add the egg.

• Heat up the cream together with the milk and melt the gelatine.
• Incorporate the melted Istak white chocolate and the pistachio paste, then add the emulsion.
• Place into the corresponding mould and freeze.

• Heat up the cream with the sugar.
• Incorporate the pistachio paste and melted Istak chocolate, then store in the fridge.
• Assemble while cold and put into the moulds, then freeze.

• Melt the cocoa butter and Istak white chocolate, then mix.
• Add the colouring, then create an emulsion.

• Peel the lime and blanch 9 times, changing the water each time.
• Once blanched, cut the lime up into long, thin strips.
• Make a syrup and add the lime.
• Cook the lime in the syrup for 3 minutes.

• Present the panna cotta on top of the sablé biscuit, then place a cream quenelle on top and finish with slices of lime, mango with vanilla, thyme leaves, lemon and passion fruit.