In the mixer, beat the egg white and sugar into a meringue.
Mix together all the rest of the dry ingredients and add to the meringue with a spatula.
On a baking tray spread out to obtain a thickness of 8 mm, bake at 175°C for about 15/20 minutes.
Heat 250g of coconut purée with the glucose, then add the Soaked gelatine at 35°C. Add the wipped fresh cream with a spatula.
Grapefruit white chocolate ganache
Heat the fresh cream with the zest to 80°C then slowly pour into the melted chocolate, make a smooth emulsion using a handblender.
Finish by adding the grapefruit juice.
Grapefruit and raspberry compote
Heath the pulp and the sugar to 40°C, then add the pectin/sugar mix and bring to boil for 2 minutes. Finally, blend with the frozen raspberry, pour into a 16cmx16cm frame and freeze.
Mix the butter, salt, and brown sugar, then add the almond coconut finishing with the flour.
Spread 3mm between two sheets of parchment paper. Cut two 16x16cm squares and bake at 165°C for 10 minutes.
Make an impression at the bottom of the mould by pouring the gelatine mould mix until obtianing a flat surface at the bottom. Allow the liquid gelatine mix to set, crystallize and become hard enough so that it can be unmoulded. Cut into four. After making a gelatine print, place it at the bottom of the mould and then make the cakes, then, after freezing, this cavity must be removed. It serves only to give a flat shape on 1/4 of the top of the cakes.
Place the ganache-covered streusel in the bottom of a 16×16 cm frame. Cover tiwh the biscuit and stir the grapefruit compote then freeze.
Pour the coconut foam to 1/3 of the “Cloud” mould, place and centre the square of biscuit/streusel/ganache/compote. Add the coconut mousse if necessary. Smooth and place in the freezer. Unmould, then remove the gelatine print, spray with white chocolate and cover the flat surface with some grapefruit supreme compote.
Decorate and place a ball made with the rest of coconu mousse or just white chocolate covered with grated coconut.