Directions:

BISCUIT – ROSE DE REIMS

• 1. Whisk together the egg whites, food coloring, and sugar, then gently add the egg yolks and dry ingredients by hand.
• 2. Pipe out spheres of 5 cm in diameter and sprinkle with crushed whole almonds and icing sugar. Bake at 170°C for 15 min.

VANILLA ICE CREAM BASE

• 1. In a saucepan, heat the whole milk, water, and powdered milk. Once at 30°C, add the atomized glucose and dextrose. At 40°C, add the first amount of sugar and the trimoline. At 45°C, add the melted butter and the egg yolks. At 50°C, add the remaining sugar and the ice-cream stabilizer. At 85°C, pasteurize, blend, then add the vanilla paste while straining through a fine sieve.
• 2. Mature overnight at 3°C, or at least 4 hours. Blend, strain, and churn the ice cream, then place in a container, forming a swirling pattern.

RED BERRIES CONFIT

• 1. Combine the caster sugar and pectin NH.
• 2. In a saucepan, add the mixture to the cold fruit purees and bring to a boil for 30 seconds. Next, add the lemon juice.
• 3. Cool and blend until you obtain a smooth texture. Place in a piping bag without a tip.

DECORATION

• 1. Place one biscuit de Reims and pipe over a little confit and one ice cream disc. Add a second biscuit, sprinkle with icing sugar and garnish with a few raspberries and a little confit.