Ingredients
Tropical Compote
80 g / 2.9 oz Orange juice
50 g / 1.8 oz Lemon juice
80 g / 2.9 oz Brown sugar
1 ea Vanilla Bean
250 g / 8.9 oz Pineapple cubes
320 g / 12.5 oz Mango cubes
250 g / 8.9 oz Banana, sliced

Hazelnut Rustic Mousse
100 g / 3.5 oz Praline Paste
50 g / 1.8 oz Praline Rustic Noble 60%
4 g / 0.2 oz Sheet Gelatin
230 g / 8.2 oz Heavy cream 35%, whipped

Orange Tuille
110 g / 3.8 oz Granulated sugar
60 g / 2.1 oz Orange juice
30 g / 1.0 oz Pastry flour
60 g / 2.1 oz Almond Flour
60 g / 2.1 oz Butter, unsalted, melted warm
Red Food Colour

Hazelnut Dacquoise
350 g / 12.2 oz Egg white
130 g / 4.5 oz Granulated sugar
300 g / 10.0 oz Hazelnut Flour
300 g / 10.0 oz Powdered sugar
60 g / 2.0 oz Hazelnuts, roasted, chopped

Preparation
Tropical Compote
Boil orange juice, lemon juice, brown sugar and vanilla bean. Add pineapple cubes and cook for 7 minutes. Add now mango cubes and continuing cooking for 4 minutes. In the end add banana slices and cook everything for 3 minutes. Let the Tropical Compote cool down and fill in silicone molds. Freeze. Unmold, glaze with natural glaze.

Hazelnut Rustic Mousse
Mix the Praline Paste with Praline Rustic Noble 60% and warm up a little. Add soaked, hot Sheet Gelatin. In the end fold in the whipped heavy cream. Pipe the Hazelnut Rustic Mousse inside a ring or fleximold, level out in the end with a disc of Hazelnut Almond Dacquoise. Freeze, demold and spray with Maracaibo Criolait 38%.

Orange Tuille
Mix granulated sugar, pastry flour and Almond Flour together. Add orange juice, melted warm butter and a little Red food colour and mix everything well. By using a stencil place some tuille mixture on a baking tray with paper. Bake in a pre-heated oven 200°C/392°F 10- 12 minutes.

Hazelnut Dacquoise
Whip egg white and granulated sugar to a meringue. Fold in Hazelnut Flour and powdered sugar. Spread out on a silpat sheet and sprinkle with roasted hazelnuts. Bake at 200°C/392°F. Cut out disc to use with the Hazelnut Rustic Mousse.

Setting
Place the Hazelnut Rustic Mousse on the plate. Add the Orange Tuille and top with the Tropical Compote.

Decoration
Now take the Orange Sauce and decorate the plate. Add the Chocolate Decoration and serve.

Specialty Ingredients
#90071 Vanilla Beans Madagascar
#90350 Almond Flour
#90351 Hazelnut Flour
#90070SI Sheet Gelatin Silver
#98140RD Powdered Pearl Color Red
#31117 FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31305 FELCHLIN-Swiss PRALINE PASTE
#31332 FELCHLIN-Swiss PRALINE RUSTIC NOBLE 60%