Make a blond caramel with the sugar, add the vanilla pod and caramelise for 1 min.

Add the cream and stir well until the caramel is melted.

Mix the water and cornstarch, add to the caramel and cook until it thickens. Remove from the heat and add the gelatine and food colouring.

Apply at 36°C (97°F). 

Bring to the boil

Bring to the boil in a separate saucepan, add the lemongrass and leave to infuse overnight. Drain and bring to the boil again.

Combine sugar and egg yolks in a thick bottom pan and cook at 85°C (185°F). Remove from the heat and add gelatine. Mix with the mango puree and milk.

Fold in

Spread in a 5/8 frame and freeze for 2 hours. 

Combine and make a custard

Remove from heat and add.

Add. 

Add the above mixture at 65°C (149°F)

Beat until moderately stiff and fold in.

Combine and beat for 15 min.

Add the boiling butter, then the sieved cocoa powder and fl our

Beat until stiff and add sugar. Pour cocoa mixture over the egg whites and mix carefully.

Bake in ring moulds for 35 min. at 170˚C (338°F) in a convection oven. Use a 0.8 mm layer of sponge per cake.