Elixir

Foam up the salted butter and icing sugar.
Incorporate the yolks, the invert sugar, the buckwheat flour, the starch and the yiest.
Make rectangles of 10x3cm, thickness 3mm.
Bake at 180°C for 6 minutes.

Mix the sugar with the pectine.
Boil the orange juice, passion fruit pulp with the sugar-pectine mixture.
Add in the grilled peppers.
Boil up to the half.

Boil the 60g wine with the sugar & agar-agar mixture. Add more wine until a mass of 120g is obtained.

Make a caramel with water and sugar.
"Décuire" with cream, salt and butter.
Boil again to 102°C.

Mix the sugar, butter, flour and passion fruit pulp.
Pour onto a tray.
Bake at 180°C for 4 minutes.
Unmould the rectangles and make cylinders.

Infuse the cream with the vanilla and the glucose.
Add the gelatine.
Emulsify with the white chocolate.
Let cool down.
Allow the mixture to set.

Make a syrup with lime juice, glucose and sugar.
Boil at 107°C.
Add the sparkling green colouring and the lime extract.

Blend the milk, egg yolks and sugar at 84°C to make an anglaise.
Emulsify with "Tanzanie" chocolate.
Cool down the mixture.
Incorporate the elements to the cream and allow to set.
Decorate the cylinders and store them in the freezer.