Recipe: Oriental Fruit Cocktail

1 Kadaïf Crisp:
Spread the kadaïf pastry on a metal baking sheet. Sprinkle with icing sugar and cinnamon. Bake for 5 to 7 minutes in the oven at 200-220 °C (430°F) to obtain golden strands.
2/ Orgeat Jelly:
Mix all the fruits in a bowl. Add the mint, lime zest, orgeat syrup and orange blossom water. Scrape the seeds from the vanilla pod and put them in the bowl, mix well and reserve in the cold.
3/ Honey Mousse:
Boil the lemon juice with the honey. Off the heat, incorporate the cream, milk, and gelatin. Reserve in the cold. Place in a siphon with 2 gas cartridges.
4/ Plating and Finishing:
Put the fruit mixture in the glasses, over the orgeat jelly. Cover with the remaining semi-set orgeat jelly. Using a siphon, form a beautiful ball of honey mousse on top. Decorate with kadaïf strands and a sprinkle of lime zest.
Of course, I must thank my friend Eric Briffard for this gift made to our visitors.
And then, I cannot help but present to you this humble and modest chef recognized by all and with a flawless career.
-Second to Joël Robuchon at Jamin restaurant 3* Michelin
-Chef of the Plaza Athénée 2 Michelin stars then subsequently brought 2 Michelin stars to the restaurant Les Elysées du Vernet.
-Best Craftsman of France cuisine 1994
Joined in 2008 the restaurant "le Cinq" Hôtel Georges V 2 Michelin stars, which he has just left as I speak to you.
I am sure we will find him soon at the head of a brigade of an establishment at least as prestigious as those he has already directed!