Directions:

ALMOND AND COLD BREW COFFEE BAVAROISE

• 1. Heat the milk and almond paste, then add the hydrated gelatine and the cold brew coffee extract. Blend and strain through a fine sieve. Once the mixture reaches 35°C, add the whipped cream.
• 2. Pipe the Bavaroise cream into “pomponette” molds.

MORELLO CHERRY CONFIT

• 1. Heat the Morello cherry puree, glucose, and lemon juice to 50°C, then whisk in the sugar pre-mixed with the pectin NH.
• 2. Heat the mixture to 85 °C, allow to cool, and blend until smooth.
• 3. Pipe the confit onto the almond Bavaroise, then freeze and unmold.

COLD BREW COFFEE NEUTRAL GLAZE

• 1. Heat the water, lemon juice, and glucose together with the bulk of the sugar to 50°C. Add pectin X58, mix with the remaining sugar, then blend using an immersion blender and heat to 85°C.
• 2. Next, add the cold brew coffee extract. Cover directly with film and leave to cool for 24 hours before use.
• 3. Heat the glaze to 50°C, glaze the Bavaroise, and sprinkle over grated almonds.

CRISP WAFER

• 1. Make a dry caramel with the caster sugar and then cool with the butter.
• 2. Add the ground almonds, feuillantine, and fleur de sel. Leave to cool and mix.
• 3. Sprinkle onto a baking mat, cut out circles of 3 cm in diameter, and bake in the oven at 160°C.

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.
• 3. Blend, strain, and churn the ice cream, then place in a container, forming a swirling pattern.

COLD BREW COFFEE ROASTED CHERRIES

• 1. Make a dry caramel with the sugar and then cool with water and coffee extract.
• 2. Add the cherries and cardamom and simmer over low heat for about 20 min. Remove the cherries and reduce the liquid.

DECORATION

• 1. Arrange three Bavaroises on a plate, then place the wafer and one cherry. Garnish with flowers, position the ice cream and serve with the reduction.