exotic fruit

In this dessert I was messing with technique, Aeration, in this case I took coconut ice cream base and put the base into a mason jar and ran it through a cycle in the multi vac and just before the air is sucked out of the chamber, the pressure seals the mason jar leaving a sponge-like ice cream in the jar, and the resulting texture is extremely light.

Elements include:
aerated coconut ice cream
mango capsule filled with olive oil jam
compressed pineapple
mango pudding
almond sponge
shaved almond
basil
mint