ALMOND AND CEREAL CRUNCH
Roast the almonds at 150°C for 15 minutes.
Melt the white chocolate and add the almond paste.
Crush the roasted almonds and the corn flakes.
Mix everything together in a stand mixed with a K beater.
Serve directly into a 5-cm circle.
Set aside in the freezer.
APRICOT AND ROSEMARY SORBET
Heat the water and the rosemary.
At 40°C, add the sugars and the stabiliser.
Bring everything to the boil.
Quickly chill to 4°C.
Let it rest 24 hours.
Add the thawed fruit puree, blend together and strain through a chinois.
Churn in an ice cream maker.
Mould over the apricot/vanilla coulis once it is out of the ice cream maker.
APRICOT AND MADAGASCAR VANILLA COULIS
Melt the fruit puree with the sugars.
Add the apricot liqueur and the grated bean, split lengthways and with the seeds scraped out.
Pour 15 g into a truffle mould. Freeze.
TAHITIAN VANILLA ICE CREAM
Heat the milk, cream and vanilla bean, split lengthways and with the seeds scraped out.
At 25°C, add the powdered milk.
At 30°C, add the sugars (except for one part for the stabiliser).
At 45°C, add the stabiliser and the remaining sugar.
Pasteurise together at 85°C.
Quickly chill to 4°C.
Let it rest between 4 to 48 hours.
Strain, blend and churn.
Pour directly from the ice cream machine into an egg mould.
MADAGASCAR VANILLA NEUTRAL SPRAY
Bring everything to the boil.
Set aside in the refrigeration until use.
Spray at 50°C
DECORATION
Create a nest with the white chocolate to rest the egg.
Add white chocolate threads on the side of the egg,
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