You will need to begin this recipe one day ahead.
To make the burnt coconut streusel, dry the coconut husk overnight in a 50°C (120°F) oven. Use a blowtorch to burn the husk, then reserve
To make the sorbet, combine the sugar and pectin in a saucepan, add
To make the meringue tubes, put the eggwhite and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment, and whisk on low speed. Heat the sugar and
To make the curd, combine the lemon and yuzu juice, eggs and sugar in a Thermomix. Set the temperature to 80°C (175°F), blend on high speed for 10 seconds then turn down to low and cook until the mixture reaches 72°C (160°F), then turn the heat off. Squeeze excess water from the gelatine and add it to the curd mixture, then slowly add the butter until the mixture is emulsified. Strain into a container, cover with a circle of baking paper and chill to set.
To make the spiced rum jelly, lightly toast the cinnamon stick, star anise and cardamom in a dry frying pan. Mix the rum and sugar with
Combine the ingredients for the coconut powder in a blender on high speed until the coconut breaks down. Pass through a fine sieve and store in an airtight container.
Melt the white chocolate and spread very thinly on a chilled marble slab. When it is almost set, scrape to form irregular shavings. Store the shavings in the freezer until ready to serve.
To serve, scoop some yuzu curd onto each plate and make a small flat spot on top. Place rum jelly in the flat spot. Stand the white chocolate shavings upright in the curd. Sprinkle with alternating layers of the burnt coconut streusel and coconut powder. Fill the meringue tubes with coconut sorbet and place gently on top to serve.
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