Coconut Caramel Onion

Mix coconut puree and desiccated coconut, then let the mixture rest for 10 minutes.
Combine granulated sugar, egg white powder and egg whites, and stir thoroughly until fully blended.
Mix almond powder and rice flour together.
Whip the egg whites to soft peak stage (90% whipped). Fold in the mixture from Step 1 in batches, then add the powder blend from Step 3 and stir evenly.
Baking parameters: Convection oven at 160°C, bake for 15–17 minutes.

Place whole onions in the oven and roast at 190°C for 20 minutes. Char the outer layers of the onions over an open flame on a tray.
Pour in cream, milk, glucose  B and fleur de sel, then bring to a boil. Let the mixture infuse for 10 minutes.
Cook sugar and glucose A to caramel at 185°C. Pour in the onion cream mixture and heat up to 105°C, then strain. Add butter and emulsify with a hand-held homogenizer.

Blend the coconut puree to prevent settling.Mix the gelatin with the water and leave to hydrate for at least 30 minutes.Combine the sugar and starch.Pour half of the coconut puree and lime puree into a saucepan, stir in the sugar and starch mixture, and blend.
Bring to the boil, stirring constantly.Remove from the heat, add the gelatin mass, and mix well. Then, add the remaining half of the puree and blend again.Use immediately or refrigerate at 4°C.Once the confit has cooled, use a stand mixer with paddleattachment to loosen it and achieve a smooth, pipeable texture.

Make the Fruit Confit. Whip the cream to a mousse-like texture, then set it aside at 4°C. Heat the confit to between 40 and 42°C. Using a spatula, gently fold the whipped cream into the Fruit Confit, adding it little by little. Use immediately and freeze.