Sundae

Bring to 40°C

Pour a little of the warm cream over the yolks to temper

Mix in the remaining warm cream and bring to 85°C.

Strain and pour over

Emulsify and refrigerate overnight.

Combine all ingredients together in a stand mixer with paddle attachment

Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 330°F for about 15 minutes.

Boil

Pour over

Infuse for 1 hour or overnight. Strain the nibs and adjust the liquid amount back to 160 g if needed.

Warm the infusion and add

Emulsify. Cool down on ice. Fill a canister with 2 cartridges of No2 gas.

Combine and bring to a boil

Pour over

Emulsify. Cool down on ice and keep in the refrigerator overnight. Blend well before churning.

In a small serving bowl place a quenelle of coffee cremeux.
Sprinkle the streusel next to the cremeux and top it with a scoop of Zephyr™ sherbet. Cover the dish with the cocoa nibs and mascarpone espuma.