Begin by preparing the caramel. Once it reaches a rich brown color, deglaze with a splash of cream. Soak the gelatin sheets in cold water, drain, squeeze out excess water, and set aside.
Melt the ivory couverture chocolate in a bain-marie, then incorporate the salted butter in pieces until fully combined.
Blend this mixture with the cooled caramel, add the softened gelatin, and mix thoroughly. Allow to cool slightly, then gently fold in the whipped cream using a spatula for a smooth, vibrant caramel hue without white streaks.
Line the bottom of your molds with shortcrust pastry. Fill halfway with the caramel mixture, crumble speculoos biscuits on top, then fill completely. Smooth the surface with a spatula, refrigerate, and chill for at least 6 hours.
To unmold effortlessly, briefly warm the exteriors with a blowtorch. Place the cake in the center of the plate, surround with vanilla cream and a drizzle of cardamom juice, and garnish with chopped hazelnuts and a fresh mint leaf.
Finish by decorating the top with delicate caramel arabesques.
Tip: Use store-bought speculoos biscuits. For cardamom juice, simmer water, sugar, a pinch of cornstarch, and crushed green cardamom pods; infuse, then cool.
A signature creation by Chef Hubert
