TIRAMISU

Heat the water to 108°F (42°C) and add the sugar. Bring to a boil and then cool immediately. Add the roasted coffee beans while the syrup is still hot.

Leave to infuse for 15 minutes. Strain and add the marsala.

Chop the coffee beans and COCOA NIBS. Combine all ingredients together, and heat the mixture to 113°F (45°C) in a bain-marie. Strain and beat.

Pour into an aluminum container measuring 17 x 24cm. Cover the container with plastic wrap, make a few holes in the top, and cook for 11 minutes in a steam oven at 194°F (90°C).

Chop the COCOA NIBS and heat in the oven at 302°F (150°C) for around 15 minutes.

Bring the first quantity of cream to a boil in a pan and infuse with the COCOA NIBS for 15 minutes.

Reheat, strain and portion to the initial weight. Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center until glossy and elastic, signifying the start of emulsion. Take care to preserve this texture throughout, gradually adding the cream. Use an immersion blender to perfect the texture.

Add the second quantity of cream and blend again. Leave to set in the refrigerator for 2-3 hours or overnight before whipping the mixture to obtain a texture dense enough to pipe or spread with a rubber spatula.

Heat the coffee beans in the oven. Mix the egg yolks with the sugar. Bring the cream and milk to a boil and infuse with the coffee beans for 15-20 minutes.

Strain and portion to the original weight of the cream. Temper the hot liquid with the egg yolks. Heat the mixture to 180-183°F (82-84°C). Add the coffee powder and blend well.

Prepare the Basic Coffee Custard. Rehydrate the gelatin with the water, and add it to the custard.

When the cream reaches 104°F (40°C), add the mascarpone. Leave to set in the refrigerator for a minimum of six hours.

Whip the Mascarpone Cream and pipe into 4cm square stainless-steel molds. Set aside in the refrigerator.

Bring the cream and milk to a boil. Mix the egg yolks with the sugar.

Temper the boiling cream mixture with the egg mixture.

Heat until the mixture thickens at 180-183°F (82-84°C), then use an immersion blender to obtain the perfect the texture.

Bring the custard to 158°F (70°C) and add the bloomed gelatin. Melt the BAHIBÉ 46% couverture.

Pour a small portion of custard in the couverture and mix vigorously to obtain an elastic and shiny core. Add the remaining cream in several additions. Perfect the emulsion with an immersion blender. Store in the refrigerator with plastic wrap touching the surface.

Mix the pectin with the sugar. Soak the gelatin in cold water.

Bring the espresso to a boil with the glucose and sugar. Add the pectin and boil for one minute. Add the gelatin, lemon zests and cardamom. Leave to cool.

Weigh out all the ingredients separately. Set aside a little sugar and mix it with the stabilizer. Add the non-fat dry milk to the water and blend for a few minutes. Heat in a pan. At 86°F (30°C), add the sugar and invert sugar. At 113°F (45°C), add sugar and stabilizer.

Heat to 82°C (180°F) for five seconds. This technique is called “quick pasteurization.” Strain into a bowl, cover the surface with plastic wrap and quickly cool, keeping the mixture above freezing.

Rest for 6-12 hours. Heat the mixture to 68°F (20°C) and gradually emulsify with the cold mascarpone to bind the fat molecules with the water. Blend until smooth.

Churn and ensure the temperature is at 18°F (–8°C). Store at 0°F (-18°C) for around 20 minutes to stabilize. When the sorbet is ready, pipe into half-spheres and stick together.