Preheat oven to 140C. Turn on ice cream machine and start cooling it down.
To make the Coconut Lemongrass Foam, place the coconut cream, sugar, ginger, and lemongrass in a saucepan and set over medium heat. Warm, remove from heat and let sit to infuse for 10 minutes. Strain into a clean bowl. Meanwhile, place the lime juice and zest in a small saucepan and set over medium heat to warm, add the gelatin and stir to combine. Add lime and gelatin mixture and white rum to the coconut cream mixture and stir to combine. Add the soda water and stir to combine. Place bowl in the fridge until it has set. Spoon into espuma gun, charge with 2 bulbs nitrogen and set aside in fridge.
To make the Kalamansi Sorbet, place sugar, glucose powder, skim milk powder and 200 grams water in a saucepan and set over medium heat. When the sugar and water mixture reaches 54C, add stabilizer , cook, stirring with a whisk, for few minutes. Add kalamansi puree, remove from heat and transfer to an ice cream maker. Once frozen, set aside in the freezer.
To make the Sablage Dough, place all ingredients in the bowl of an electric mixer, fitted with a paddle, and beat until well incorporated. Transfer dough to a floured bench and roll to 1.5 mm thick. Transfer rolled dough to a baking tray and set aside in the fridge for 30 minutes until firm.
To make the Coconut Sphere, place the coconut cream, milk and sugar in a saucepan and set over medium heat and heat, stirring, until sugar is dissolved. Transfer to the cannister of a stick blender, add the calcium lactate and blend until well combined. Spoon the mixture into 4 x 1.5cm diameter half sphere moulds. Set aside in the freezer.
Meanwhile to make the Choux Pastry, place the milk, salt, sugar, butter and 100 grams water in a saucepan and place over medium heat. Bring to a boil, add flour and cook, stirring, until the dough formed peels off the side of the saucepan. Transfer the dough into the bowl of an electric mixer and beat with paddle until the steam has gone. Add eggs, one by one, beating until well incorporated. Transfer dough to a piping bag and pipe 1 x 1.5cm diameter ball and 1 x 3cm diameter ball onto a paper lined tray. Set aside.
Remove the chilled sablage dough from the fridge and, with cookie cutters, cut 1 x 2 cm round and 1 x 3 cm round and place on top of piped choux pastry dough, matching sizes. Transfer to the oven and bake for 10 minutes, increase oven to 170C and bake until puffed, light and completely dry, about another 20 minutes. Remove from oven and set aside to cool.
To make the Mango Mousse, place sugar and 50 grams water in a small saucepan and set over medium heat. Bring mixture to a boil and allow to boil until temperature reaches 121C. Meanwhile, while the sugar is heating, place the egg whites in the bowl of an electric mixer and whisk until soft peaks form. While whisking on high, slowly pour in the hot sugar syrup. Reduce speed to medium and continue whisking until meringue is room temperature. Meanwhile, place the puree in a saucepan and set over medium heat to warm. Add the gelatin and stir to dissolve. Transfer to the Italian meringue and fold in gently. Whip the cream to soft peak consistency, and fold in the puree-meringue mixture. Transfer mixture to a piping bag and pipe into 2 x 1.5cm diameter half sphere moulds. Set aside in the freezer. Set aside remaining mousse in the piping bag in the fridge until needed.
To make the Shiso Cremeux, place milk and shiso leaves in a food processor and process until well combined. Transfer mixture to a saucepan and set over medium heat. Warm, remove from heat and let sit to infuse about 10-15 minutes. Strain mixture, return to the saucepan, add 30 grams sugar, set over medium heat and bring to a boil. Meanwhile, place the eggs and yolks and remaining 30 grams sugar in a bowl and whisk to combine. Add the boiled milk mixture, very slowly at first, while whisking. Add gelatin and stir to dissolve. Return mixture to the saucepan and set over medium heat, stirring constantly, until mixture is thick and smooth. Remove from heat, strain into a clean bowl and when temperature is 40C, add butter and stir until melted. Transfer mixture to a piping bag and pipe into 2 x 1.5cm diameter half sphere moulds. Set aside in the freezer. Set aside remainder of mixture in the piping bag in the fridge until needed.
To make the Chocolate Crumble, spread the chocolate callets onto a paper lined baking tray and place in the 170C oven to bake until caramelized, stirring occasionally. Remove from oven, transfer to a bowl and place in the freezer to cool down. Remove from freezer and transfer to a food processor. Process to a fine crumble. Set aside.
For the poached mango, place sugar, vanilla paste and 100 grams water in a saucepan and set over medium heat. Bring to a boil, stirring just until sugar dissolves. Remove from heat and allow to cool. Add mango and set aside.
To prepare to assemble, temper the chocolate. Place 130 grams white chocolate in a heatproof bowl and place over gently simmering water until melted and temperature reaches 40C. Remove from heat, add remaining 70 grams chocolate and stir until temperature reaches 23C. Spread onto a baking tray lined with baking paper. Allow to half set then, using cookie cutters, cut 1 x 4cm disk and 1 x 3cm disk. Set aside.
Make holes underneath the piped choux, pipe in half shiso cremeux and half mango mousse. Rest in freezer for a while to harden the filling.
Remove mango mousse half spheres and shiso cremeux half spheres from the freezer. Un-mould and press the half mango mousse and half shiso cremeux together to form 2 balls. Set aside in the freezer.
Place a saucepan of water over high heat and heat just until warm. Remove from heat. Place liquid fondant in a heatproof bowl and set over the saucepan of warm water to melt until body temperature. Add 2 yellow colourings and stir to combine. Spread fondant to form 3mm thick disks into 1 x 3cm silicone mould and 1 x 7cm silicone mould. Remove filled choux from freezer and push into fondant lined silicone moulds, sablage side down. Set aside in the fridge.
To finish the coconut sphere, place sodium alginate and 1 liter water in a stick blender cannister and process with the stick blender until well mixed. Remove the coconut half spheres from the freezer, un-mould and press together to form 2 balls. Place balls in the sodium water to bloom for 2-3 minutes. Remove from sodium water and set aside in a bowl of clean water.
On a plate, put the larger choux with fondant, place the 4 cm chocolate disc off center on top, then the smaller choux with fondant, a 3 cm chocolate disc on the top and top with a half mango/half shiso ball. Sprinkle white chocolate crumble in 3 different spots, add diced mango in syrup and add the coconut spheres and remaining half mango/half shiso ball. Add a scoop of kalamansi sorbet. Vigorously shake espuma gun then top sorbet with coconut foam. Garnish with micro shiso leaves and gold leaf.