Feel good - shoot - enjoy

Vegan buckwheat wafer

Combine the ingredients in order to create a shortcrust pastry.

Roll out to 5 mm and store in the fridge. 

Apple gelee

Put all the ingredients in a thermomix; run the thermomix AT SPEED 6 FOR 6 MINUTES, then for 30 SECONDS AT SPEED 10.

Transfer to a piping bag and cool it down.

Apple and celery sorbet

Boil the apple juice, the first part of the infusion, soy milk, maltitol, guar, inulin, coconut fat, cocoa butter and lecithin.

Remove from the heat source, emulsify and add the second part of the infusion.

Cool down the mixture, then churn it.

Evocao ganache

Bring water, glucose syrup and tremoline to 45°C; 

Melt the couverture and coconut fat at 35°C; 

Emulsify with a blade mixer and add the oil slowly. 

Cool to 32°C. 

Pour into the cooked waffle.

Assembly and finishing

Pipe the apple gelee on the bottom of the waffle. 

Pipe the Evocao ganache, then place the apple sorbet and pine needles.

Wafer

Combine flour, potato starch and soft butter.

Add sugars, then add the eggs, egg yolks and albumin.

Roll out to 5 mm and cut. 

Garda’s lemon sauce

Combine all the ingredients in a thermomix (speed 6, 6 minutes + speed 10, 30 seconds). 

Transfer in a piping bag and let it cool.

Sparkling crisp

Combine chocolate (melted at 35°C) and peta crispy until evenly coated, then separate with cocoa powder and sieve.

Lactee barry ganache

Bring water, sugars and cocoa powder to the boil. Pour over the chocolate and cocoa butter and emulsify. 

Add the coconut fat and emulsify. 

Cool down to 32°c.

Lactee barry ice cream

Heat the first part of water in a pot, 

At 45°c add sugar, guar and pectin. Bring to a boil 

Add glucodry, inulin and cocoa powder; cook for one minute. 

Remove from the heat source and pour over the chocolate and cocoa butter, emulsifying with a blade mixer. 

Add the second part of water. 

Pour into the pacojet jar and chill in a freezer, then churn it.

Assembly and finishing

Pipe on the bottom of the waffle the lemons sauce and sprinkle with sparkling crisps. 

Pipe the ganache, then place the gelato on top.

Coffee and cocoa wafer

Combine flour, starch and soft butter.

Add the sugars and combine.

Add eggs and albumin and combine.

Roll out to 5 mm and let it cool. Cut. 

Coffee sauce

Bring water, espresso coffee and soluble coffee to 45°C, then add sugar and pectin and bring to a boil. 

Add glucose syrup and dextrose and boil for 30 seconds.

Add the gelatin and emulsify. 

Pipe into the mold.

Semifreddo

Combine milk, egg yolks and sugars and cook to 82°C. 

Pour over chocolate and emulsify. 

Gently fold in the whipped cream and mascarpone. 

Pipe the semifreddo into the waffle.

Zephyr caramel flakes

Caramelize the sugars, let the caramel cool and grind it.

Temper chocolate, then add powdered caramel, salt and orange peel and spread in between 2 acetate sheets. 

Let the chocolate set, then break it into flakes.

Mascarpone gelato

Bring water to 45°C, then add sugar, guar and pectin and bring to a boil. 

Add glucodry, inulin, cocoa powder and cook for 1 minute. 

Pour the mixture over chocolate and cocoa butter and emulsify. 

Add the second dose of water. 

Pour into the pacojet jar and freeze.

Assembly and finishing

Pipe the coffee sauce on the bottom of the waffle. 

Pipe the semifreddo and place the zephyr caramel flakes. 

Place the mascarpone gelato. 

Decorate with a coffee sauce pearl.