Make the fruit jelly centre

• Blend the mango and pineapple with the passionfruit pulp and sugar until smooth.
• Warm a little of the purée and dissolve the bloomed gelatin in it, then mix back into the rest.
• Pour into small dome moulds and freeze until solid.

Whip the coconut cream

• Chill the coconut milk and coconut cream, then scoop out the thick part.
• Whip with the powdered sugar and lime zest until smooth and firm.

Soak the lime baba

• Mix the lime juice with a little sugar and water to make a light syrup.
• Brush the sponge discs generously with the syrup so they stay moist.

Assemble the petits gâteaux

• Line the ramekins with whipped coconut cream, then add a sponge disc.
• Place a frozen jelly dome in the centre and cover completely with more coconut cream and a second sponge disc.
• Freeze until firm enough to unmould.

Coat with the chocolate shell

• Melt the dark chocolate with the cocoa butter to about 32 °C.
• Unmould the frozen cakes, set them on a rack and pour or brush the chocolate over to coat evenly.
• Let the shell set, then serve so the centre flows out when cracked.