Light yuzu mousse / milk chocolate Chantilly / lychee sablé Breton / meringue kisses. A great technique here is piping meringues directly onto colored cocoa butter transfer sheets as it transfers into meringue as well as chocolate.
I can't get enough of this technique as putting a flame onto ice cream shouldn't work, yet it does in this case. Why? This ice cream is my recipe for pastry cream that has been frozen and sheared in a Pacojet. The starch in the pastry cream keeps things in place. I use turbinado sugar (raw sugar) as the larger crystals create a thicker shell of caramelized sugar.