Sift the pectin with a portion of the sugar for even distribution.
Boil the milk with the remaining sugar and infuse with crushed cardamom for 15 minutes. Strain.
Reheat to 85°C and gradually incorporate the egg yolks to create a smooth custard base.
Stir in the instant coffee until fully dissolved. Cool to 20°C.
Fold in the softly whipped Elle & Vire cream for a light texture.
Grind the candied coffee beans and fold them into the mixture halfway to add crunch.
Pour into half-sphere molds and top with an almond biscuit to seal.
For the gelled custard: Heat the Elle & Vire cream, add bloomed gelatin sheets, and stir until dissolved.
Spray a thin layer of chocolate onto a release liner. Pour the custard into 8 cm circles over the chocolate. Freeze until set.
Unmold the frozen custard discs and arrange on plates in the desired shape.
Plate Composition:
1 pistole dome
Gelled custard ring base, shaped with an 8 cm circle
"S"-shaped chocolate chips
2 small tartlets (grapefruit-sized)
2 matchstick tuiles
1 chocolate cigarette
Gold leaf accents
Ensure everything is perfectly frozen before serving cold for optimal texture and presentation.
