Explosive fruit salad

1. Mix pectin with a little sugar.
2. Weigh out the remaining sugar in a saucepan, then zest the lemons
lemons with a microplane.
3. Add the lemon juice and pear purée.
4. Heat and pour in the pectin/sugar mixture while whisking.
whisking. Bring to the boil. Cool to 40°C.
5. Add butter in pieces and blend without incorporating air.
(always blend with a paddle attachment). Leave to set in a cool place.

1. Mix all ingredients with a leaf mixer.
2. Crumble onto a non-stick baking sheet.
3. Bake at 160°C / Fan 4 / Humidity 30% / 15 minutes.
4. Cool and store in carty tins.

1. Heat water, sugar, vanilla and lime zest.
Boil for 10 seconds.
2. Sugar must be completely melted.
3. Add passion fruit puree and mango puree.
mango purée.
4. Add the pectin mixed with the small amount of sugar and
boil for 5 seconds.
5. Remove from heat and add lime juice.
6. Store a pipette in a cool place. Best before: 1 week maximum.

1. Freeze the preparation to be spherified at -18°C.
2. Mix Gel Sphere with sugar, then whisk powders into water.
powders in water while whisking.
3. Bring to the boil, then cool to 70°C, prick the frozen core
and quickly dip in.
4. To create a stronger layer, dip twice.
5. Carefully place on a rack and leave to thaw.

Caution: the items to be soaked must not be too cold
cold (no colder than -18°C)