Coriander and White Chocolate Dome, Mango Sorbet, Coconut Espuma, Sweet Puffed Rice

Mango sorbet: Bring the water and sugar to the boil, add to the rest of the sorbet ingredients (mango purée, ascorbic acid, Sosa Procrema) and blend together. Pass through a fine sieve, cool, then freeze in a Pacojet beaker or churn in an ice cream machine.

Lemongrass jelly: Bash the lemongrass with the flat side of a knife to break up the fibres, then finely chop. Bring the lemongrass, water, sugar and citric acid to the boil, then remove from the heat and infuse for 2 hours. Measure out 220ml of the infusion, bring to the boil, whisk in the vege gel and boil again, whisking constantly. Pour into a lightly oiled 15x6cm container, chill until set, then cut into 1cm cubes.

Coriander and white chocolate dome: Chill the dome moulds in the freezer and preheat the oven to 160°C/gas mark 3. Blend the cocoa butter in a Thermomix at 50°C for 10 minutes. Melt the white chocolate separately (below 40°C). Toast the coriander seeds in the oven for 2 minutes, then add the coriander leaves and seeds to the cocoa butter and blend for 1 minute; pass through a fine sieve. Spin in a centrifuge for 20 minutes at 10°C, then combine with the white chocolate and stir. At around 26°C, line the chilled moulds with the mixture, tip out the excess for a thin coating, and freeze.

Puffed jasmine rice: Preheat a dehydrator to its highest setting and a deep fryer to 210°C. Simmer the rice in water until overdone, then drain and dry on dehydrator trays, moving it every 10 minutes so it keeps a little moisture. Deep-fry the dried rice until puffed and white, drain on kitchen paper and season lightly with salt.

Mango delice: Boil the dextrose and water to make a stock syrup, then chill. Whisk the egg white powder with 60g of the syrup to start a meringue, then whip on full power, adding another 80g of syrup in two batches as it expands. Dissolve the gelatine in the remaining 40g of syrup and blend with the mango purée, Sosa Gelespessa, salt and lime juice; fold into the meringue on half speed. Line a mould with cling film, fill to a 2cm depth, level and chill until set, then cut into 3cm discs.

Coconut foam, lime caramel, lime gel, lime tuile, lime cells & to serve: Ingredients for a coconut foam (coconut purée, Malibu, lime juice, salt), a lime caramel (sugar, butter, lime juice, lime zest), a lime gel (lime juice, sugar, water, vege gel), a lime tuile (fondant, glucose, lime zest) and lime cells (lime, liquid nitrogen) are listed in the source, but the method for these components was not captured. To serve, garnish with roasted peanuts, crystallised stem ginger, fresh diced mango and lime zest.