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ALMOND AND COLD BREW BAVAROISE
125 g UHT whole milk
125 g Almond paste from Provence
20 g Hydrated gelatine
8 g Coffee extract Cold Brew - Prova Gourmet
260 g Whipping cream (35% fat)
MORELLO CHERRY CONFIT
244 g Morello cherry puree
16 g Glucose syrup
16 g Sugar
5 g Pectin NH glaze
19 g Pure lemon juice
COLD BREW COFFEE NEUTRAL GLAZE
243 g Water
15 g Pure lemon juice
48 g Glucose syrup DE40
126 g Sugar
4 g Pectin X58
48 g Sugar
15 g Coffee extract Cold Brew - Prova Gourmet
CRISP WAFER
152 g Caster sugar
3 g Unsalted butter
47 g Ground unblanched almonds
96 g All butter feuillantine crispy flakes
2 g Fleur de sel
MIX FOR VANILLA ICE CREAM
295 g UHT whole milk
23 g Water
28 g Skimmed milk powder
16 g Madagascar Bourbon Vanilla paste -Prova Gourmet
15 g Atomised glucose DE38
4 g Dextrose
30 g Sugar
5 g Invert sugar
55 g Butter
13 g Egg yolk
13 g Sugar
3 g 2000 stabiliser
COLD BREW COFFEE ROASTED CHERRIES
300 g Pitted cherries
50 g Sugar
30 g Water
10 g Coffee extract Cold Brew - Prova Gourmet
3 g Green cardamom
3 g Star anise
DECORATION
10 g White Allymis flowers
10 g Scarlet cress
10 g Purple Oxalis
ALMOND AND COLD BREW BAVAROISE
Heat the milk and almond paste, then add the hydrated gelatine and coffee extract with Cold Brew. Blend and strain through a fine sieve. Once the mixture reaches 35 °C, add the whipped cream. Pipe the Bavaroise cream into“pomponette” moulds.
MORELLO CHERRY CONFIT
Heat the Morello cherry puree, glucose, and lemon juice to 50 °C, then whisk in the sugar pre-mixed with the pectinNH. Heat the mixture to 85 °C, allow to cool, and blend until smooth. Pipe the confit onto the almond Bavaroise, then freeze and unmould.
COLD BREW COFFEE NEUTRAL GLAZE
Heat the water, lemon juice, and glucose together with the bulk of the sugar to 50 °C. Add pectin XB58, mix with there maining sugar, then blend using an immersion blender and heat to 85 °C. Next, add the coffee extract with ColdBrew. Cover directly with film and leave to cool for 24 h before use. Heat the glaze to 50 °C, glaze the Bavaroise, and sprinkle over grated almonds.
CRISP WAFER
Make a dry caramel with the caster sugar and then cool with the butter. Add the ground almonds, feuillantine, and fleur de sel. Leave to cool and mix. Sprinkle onto a baking mat, cut out circles of 3 cm in diameter, and bake in the oven at 160 °C.
MIX FOR VANILLA ICE CREAM
In a saucepan, heat the whole milk, water, and powdered milk. Once at 30 °C, add the atomised 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 stabiliser. At 85 °C, pasteurise, blend, then add the vanilla paste while straining through a fine sieve. Mature overnight at 3 °C, or at least 4 h. Blend, strain, and churn the ice cream, then place in a container, forming a swirling pattern
COLD BREW COFFEE ROASTED CHERRIES
Make a dry caramel with the sugar and then cool with water and coffee extract. Add the cherries and cardamom and simmer over low heat for about 20 min. Remove the cherries and reduce the liquid.
DECORATION
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.
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