SPIRALIS

Heat the milk. Once it is at 75°F (25°C), add the non-fat dry milk. At 85°F (30°C), add the sugar and powdered glucose. Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar initially used (approx. 10%). At 140°F (60°C), pour a small quantity of liquid (two-thirds of the weight of the ALMOND INSPIRATION) over the partially melted ALMOND INSPIRATION.



Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid.



Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).



Chill at least 12 hours at 40°F (4°C).



Mix with an immersion blender and churn between 15-20°F (-6°C to -10°C).

Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).

Thicken the mixture at a temperature of 185°F (85°C), strain and use immediately.

Add the bloomed gelatin to the warm, strained Crème Anglaise.



Slowly pour the warm mixture over the melted couverture and stir with a spatula.



Immediately mix using an immersion blender to make a perfect emulsion.



Leave to set in the refrigerator.

Bring the sour cherries to a boil with the sugar and zest.



Drain the sour cherries then set aside.



Collect the juice and mix with the ABSOLU CRISTAL.



Store everything in the refrigerator.

Mix the ALMOND PASTE with the milk in an electric mixer.



Add the flour, mix again and finish off with the egg whites. Pour into a siphon.



Load up two nitrous oxide cartridges. Use some scissors to make four notches in the bottom of plastic cups. Fill with approximately 30g of mixture.



Cook at 1000 Watts for 1 minute in the microwave. Freeze, then turn out.

Mix the tempered ALMOND INSPIRATION with the wheat flakes and fleur de sel.