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

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.

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

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