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First mix the coconut cream, sugar and egg yolks in a bowl over a saucepan of boiling water until it thickens. Strain the mixture into a bowl and add 250g white chocolate. When the chocolate melts, add the cream and Snøfrisk® and mix well. Allow to cool down in the fridge ready to whisk into fluffy peaks.
Make red orange sorbet by heating half of the red orange juice with sugar and honey until all the sugar as melted. Allow to cool and then slowly pour in the rest of the juice. Taste as you go and add extra sharpness with lemon if you desire.
The white chocolate crumble couldn’t be easier. Pre-heat your oven to 160°C. Layer a tray with baking sheets and add the chocolate on top. Just when the chocolate begins to slightly brown, bring back out of the oven and allow to cool. Chop up with a knife and layer on a plate. Whisk the coconut cream into fluffy peaks and spoon on top, with a quenelle of red orange sorbet on the side.