Sift the almond flour, starch, and icing sugar. whip the egg white and sugar to a soft peak and fold the other ingredients. Spread on a 60x40 cm tray at 7mm and bake in a deck oven at 190°C Top and Bottom heat for 12 minutes.
Melt the chocolate and praline together to 35°C, add the roasted coconut and crousticrep, laminate in between 2 baking paper with 2,5mm thickness then freeze before assembling.
Pipe into silicon mold and freeze until solid.
Bloom/pre-soak the gelatin at least 15 minutes then melt before using. Heat Topfil at 25°C and add the melted gelatin. In a mixing bowl with whisk attachment, whip Ambiante at medium speed until soft peaks, then fold into Puree mixture.
Heat up Magnifier neutre between 35 to 40°C, add the yellow food coloring and pour over the frozen mousse(-18°C). Spray some part with red and green food coloring diluted in alcohol
