Recipes
In the mixer, whisk all the ingredients together for about 10-12 min or until a very sti meringue is reached. Using a large plain nozzle, pipe 1/2 domes on the back of 4.5 cm rubber dome moulds. Dry them in the dehydrator or in the fan oven overnight set at 70°C. When completely dry, peel off the meringues carefully from the domes and transfer them onto a tray. Keep them in the proofer set at 40°C until needed. For serving, transfer as needed in a sealed container lined with food-safe drying crystals.
Bring the whipping cream and the inverted sugar to the boil. Pour over the melted chocolate, gradually mixing with a rubber spatula to make an emulsion. Finish with the hand blender. Spread the mixture 2 mm thick onto a silicon mat and freeze to set. Cut into 7 cm diameter discs. Store in the freezer until needed. Prepare another of the same recipe fresh before serving and allow it to crystallize in a container to pipe later on when building the dessert.
Roast the coffee beans for 7 to 8 min at 150°C. Boil the fi rst batch of milk with the cream and infuse the crushed hot coffee beans for 15 min. Add the crushed cardamom seeds and infuse the lot, covered, for a further 15 min before passing through a sieve. Rehydrate the ice cream stabiliser with the second batch of cold milk and cook in the micro wave, covered with cling fi lm, for 3 x 2 min. Add the rest of the ingredients to the coffee milk infusion and cook for 1 min at 85°C. Pass, blitz and cool down quickly over an ice bain-marie. Maturate and churn.
Mix the sugar, pectin, cornflour and glucose powder together. Warm the milk and butter, add in the powder and bring to the boil for 1-2 minutes. Remove from the heat and pass through a sieve into a bowl, folding in the blitzed cocoa nibs. Leave to cool and set. Divide the mixture into 2 and roll each half thinly between two sheets of silicone paper. Store in the freezer. When needed, cook at 180°C for 12-13 min in the deck oven. Cut discs 4.5 cm diameter. Store in an airtight box for serving.
Bring the milk and fi rst batch of cream to the boil and infuse the co ee beans for 30 min. Add 1/4 of the orange zest, with the sugar and coffee extract, and let it cool down completely. Once cold, add the remaining cream and leave overnight to infuse, covered with cling fi lm. Pass through a sieve, pressing well on the coffee beans to extract as much flavour as possible. Whip the cream to medium/fi rm peaks and pipe it into the 4.5 cm diameter, 1/2 sphere rubber molds. Put in the freezer.
Whisk the praline paste with the vanilla crème anglaise sauce and add the cold espresso at the end.
Place the frozen dome of coffee chantilly cream on the croustillant and leave to defrost in the fridge for 30 min. With a cornet paper, pipe a thin spiral of caramel extract around the plate. Cover with the thinly crushed sugared almonds and remove the excess. Add flickers of gold leaf in between. Place a disc of frozen chocolate ganache in the center of the plate and top it by piping a small button of ganache to balance the meringue dome on. Press the meringue dome with the hole facing up on to the button of ganache and level it flat. Pipe the coffee and cardamom ice cream into the hollowed part of the meringue and place the disc of croustillant and coffee chantilly on top. Arrange and stick on 3 small milk chocolate flames, pointing in different directions. Pour the hazelnut and coffee sauce on top à la minute.
