Boil the first cream, puree, glucose, and trimoline. Pour over the chocolate and emulsify, Cool to 35°C and add cold cream.   Chocolate Glaze Boil the water, sugar and glucose syrup. Add the condensed milk and the gelatine mass then pour over the chocolate. Emulsify well and pass through a chinois. Use at 40C over the frozen cakes.  Frozen fruit dessert  | "LYCEUM" The Lyceum Theatre building was unique in that it had a balcony overhanging the circle and has been home to the musical version of The Lion King in London since 1999. The UK Fruit Dessert is inspired by the domed architecture of theatres and overhanging balcony the Lyceum. Streusel Base, Coconut Dacquoise, Caramel Banana Parfait, Coconut Ice Cream, Mango Coulis, Passion Banana Sorbet.   Ingredients Caramel Pate a Bombe 200g Egg yolk300g Caster sugar150g Hot water   Banana Parfait 500g Caramel pate bombe1000g Banana puree1000g Whipped cream1 drop Brown colour80g Banana liquor   Coconut Dacquoise 220g Desiccated coconut220g Ground almonds200g T55460g Icing sugar300g Egg whites pasteurised100g UHT cream900g Egg whites pasteurised500g Caster sugar   Coconut Ice Cream 1000g Coconut milk1000g Whipping cream100g Malibu400g Caster sugar10g Stab 2000   Mango coulis 310g Mango puree40g Passion fruit puree15g Maltodextrin60g Caster sugar4g gelatine leaf15g Mango Powder (sosa)65g Trimoline   Passion and Banana Sorbet 200g Sugar (1)44g Glucose powder (1)5.2g Stab 2000 (1)302g Water (1)1/2 Vanilla pods (1)200g passion puree190g mashed bananas4g lime juice1/4 lime zest   Streusel Base 100g Butter50g Muscavado sugar50g Caster sugar100g T55 flour75g nibber almonds25g ground almonds1g salt1 Vanilla Pod   Method Caramel Pate a Bombe Make a direct caramel with the sugar stop the cooking with the water then bring the mix back to the boil. Boil to 121°C then pour over the whisked egg yolks. Whisk until cool.   Banana Parfait Fold the pate bombe into the banana puree followed by the whipped cream.   Coconut Dacquoise Mix all the dry ingredients together. Add the cream and the 300g of egg whites, mix well Make a meringue with the sugar and 900g of whites. Fold the two mixes together. Spread evenly on a tray. Cook at 190°C for 20 to 25 minutes.   Coconut Ice Cream Mix all the ingredients together. Pass through a sieve. Churn.   Mango coulis Mix all the ingredients together, bring to the boil and pass the mix.   Passion and Banana Sorbet Boil the ingredients in section (1). When boiled pass them onto the purees. Add in the lime juice and lime zest. Churn    Streusel Base Mix together. Roll to the correct thickness and cut to size. Bake and cool.   Fruit Spray Glaze Bring the glucose, puree, water to 80 ̊C. Add in the soaked gelatin and the colour, glaze cakes at 20 ̊C