Sweet vanilla paste:

Using a mixer with the sheet, mix the butter with the icing sugar, granules of Fruit HG lemon, almond powder, salt and vanilla powder. Emulsify by adding the eggs and pour the flour. Lower to 2 mm thick using a rolling pin between 2 sheets of guitar paper. Set aside 5 hours in the freezer. Cut discs 3 cm in diameter and bake on a perforated silicone baking mat for 15 minutes at 160 ° C.

Mango sorbet:

In a saucepan, pour the sugar, glucose syrup and water. Bring to a boil until the sugar is melted and forms a syrup. Mix the syrup with the mango puree. Let one night in the refrigerator. Pour the mixture into the ice turbine. When the sorbet is ready, fill in silicone molds and set aside in the freezer.

Vanilla ice-cream:

In a saucepan, heat the milk and infuse the split and scraped vanilla beans, then make a custard sauce with the egg yolks and caster sugar. Reserve one night in the refrigerator. Pour the mixture into the ice turbine. When the ice cream is ready, add ripples with pieces passion fruit. Reserve in a tray in the freezer.

Tuile paste:

Mix all the ingredients together and spread in silicone lace molds. Bake in a ventilated oven at 145 degrees for 8 to 10 minutes. Unmold hot and set aside.

Assembling:

Set up in bottom of each verrine a ripples with pieces Mango, small coconut TuttaFrutta cubes, discs of sweet dough, a puck of mango sorbet, a scoop of vanilla ice cream, small meringues and a tuile. Store in the freezer. Take out 10 min before serving.