COFFEE AND LEMON

In a small saucepan heat the milk, cream and coffee beans until just simmering, remove from the heat, cover with plastic wrap and steep for 30 minutes. Strain into a bowl and rescale – add additional cream to take the total weight back up to 300g. In an iced water bath soak the gelatin leaves.



In a clean small saucepan add the coffee cream mixture and bring to a simmer. In a separate bowl, whisk to together the egg yolks and sugar, gradually add the hot coffee mixture, using a spatula, make a figure of motion stirring constantly until slightly thickened. Using your hands squeeze out the excess water from the gelatin and add to the custard mixture.



Using a fine mesh sieve, strain hot custard over the chocolate. Using a hand blender, blend hot custard and chocolate together until smooth and glossy. Add the butter and continue to blend, until totally emulsified. Pour into 3-inch disc mold and freeze. Reserve until needed.

In a small saucepan heat the coffee beans and the cream until just simmering, remove from heat, cover the pan with plastic wrap and steep for 30 minutes. Strain and re-scale. Place the coffee mixture in a clean small saucepan, add glucose and bring to boil, pour over chocolate and blend with a hand blender. When smooth and glossy, add the cubed butter and continue to blend until the butter has been emulsified. Pour into 3-inch disc molds and freeze. Reserve until needed.

Using a hand blender, blend all ingredients – churn in an ice cream maker/machine.

Boil water, add rice and cook until the rice is over-cooked. Strain out excess water, and blend in a Vitamix, pass through a chinois. Spread out onto a Silpat as thin as possible, allow to dry for at least 24 hours until it is completely dry. Fry in oil, strain on paper towels, season with salt.