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To serve, place a 5cm ring mould onto the plate and place cubes of mango and lemongrass jelly around the inside of the ring. Place a disc of delice into the centre of the ring. Lightly brush the tuiles with lime gel then cover in puffed rice, sprinkle with the cubes of crystallised ginger and the lime cells, grate over some peanut and finish with a little lime zest. Place a large blob of lime caramel in the bottom of a coriander and white chocolate dome, add a few lime cells then fill it three-quarters of the way up with coconut foam. Using a small ice cream baller, place a ball of mango sorbet on the top of the delice. Place the filled dome over the top, and add a dot of lime gel on top, then balance on the dressed tuile