Chef Gianluca Fusto
1500g ivoire & green cardamom
velvety cream
1212g orange and carrot salad
1620g gelée de praliné 66%
1005g hazelnut stroisel
2183g multi-vitamin drink
Assembly
In a sac à poche with a n. 12 nozzle drizzle the velvety cardamom cream in circles. Over it drizzle a film of vitamin drink. Drain the carrots and dry them on paper towels. Place them on top of the cream. Slice the orange segments and alternate them with the carrots. Finish off with the stroisel cubes.
Presentation
Complete with the chocolate decorations. Top with the cube of slush, cube of carrot and gelée praliné