COFFEE ICE CREAM

Roughly grind the coffee beans.
Boil milk and cream and infuse the coffee beans for 10 min and pass
Mix yolks, sugar, glucose powder, milk powder and stabiliser.
Pour the infusion on top and cook till 84c.
Mix with hand blender and let it rest overnight
Next day mix again with hand blender and freeze in a paco jet container till hard
Blitz to ice cream in a paco jet

CROUSTILLANT GIANDUJA

Mix all dries together.
Melt chocolate at 40c and mix all together until the dries are well coated.
Press flat into a 7.5cm ring.
Reserve in the fridge

KALAMANSI CREMEUX

Mix all with a hand blender.
Seal in a vacuum bag and steam at 80c for 50min.
Blend again and pipe in the spiral Silikomart mould 7cm.
Set in the blast freezer.
Demould and store in the freezer.

KALINGO MOUSSE

Whip the cream to lightly whipped consistency and reserve in the fridge.
Heat milk to 80c.
Dissolve in gelatine mass.
Pour into semi-melted chocolate and emulsify with a hand blender.
Cool to 30c and gently fold in the lightly whipped cream.
Pipe into the 5cm Pavoni sphere mould.
Set in the blast freeze.
Demould and store in the freezer.

SESAME NOUGATINE

Mix pectin NH and sugar and reserve on the side
Bring to 40c milk, glucose, and butter.
Add sugar/pectin NH mix.
Cook it to 106c.
Stir in the sesame.
Cool it slightly and roll it thin between silicon sheets.
Freeze it.
Remove the sheets and bake on a silpat at 170c for 14min.
Once ready, cut (when still warm) 6.5cm round.
Cool it down completely and reserve in an airtight container.

COCOA TUILLE

Mix all the dries together with a whisk.
Whisk in the whites.
Whisk in the melted butter.
Rest it 2h minimum in the fridge.
Spread on the stencil mat.
Bake 160c for 8min.
Remove when still warm.
Cool it down completely and reserve in an airtight container.

GIANDUJA COFFEE SAUCE

Combine in a pan the first 5 ingredients and boil.
Stir in the rest and cook to 103c.
Mix with a hand blender and strain.
Rewarm at 80c for service.

ASSEMBLING

Place the frozen kalamansi cremeux spiral on the croustillant.
Set the disk of sesame nougatine on top.
Glaze the mousse and place on the nougatine.
Stencil the kalamansi cremeux on the plate.
Place the dessert next to it.
Decorate with the cocoa tuille branch on top of the sphere
Quenelle the ice cream and place it next to the mousse.
Pour the warm sauce between the sphere and the ice cream.
ENJOY!!!