Madagascar

Work the Debic Beurre Extra-fine Cake with the sugar, sifted cornstarch and fleur de sel.

Beat the egg yolks with the brown sugar.

Beat the egg whites with the sugar.

Mix the three masses in this order with a spatula, and then stir in the sifted baking powder and flour.

Grease the molds with butter and garnish the edges with brown sugar.

Cover the bottom of the molds with a layer of shortbread dough and then add the light butter mass.

Place 50 g of frozen cherries in each mold.

Bake at 165 ° C for about 30 minutes.

Let cool and then carefully unmold

Reduce the cookies to crumbs in the milk and bring everything to 60 ° C.

Mix with a hand mixer until a smooth consistency, then pass through a sieve.

Mix the liquid with the Debic Cream 35% and half the sugar.

Mix the remaining sugar with the egg yolks until a smooth mass is obtained.

Bring to 84 ° C (custard).

Add the gelatinous mass (water + gelatin powder) and mix until a smooth mixture is obtained.

Pour into long, narrow molds and place in the freezer.

Bring the chocolate to 50 ° C and mix with the crème anglaise (at room temperature).

Stir in the lightly whipped Debic Crème 35%.

Heat everything, while stirring, to 84 ° C.

Cool immediately and set aside.

TIP: Do not use vanilla bean in this custard to preserve all the flavor of Madagascar chocolate.

Bring the milk, Debic Végétop and sugar syrup to a boil.

Add the Trablitt® and pour the liquid over the milk chocolate.

Mix thoroughly with the gelatin and the neutral mirror.

Leave to stand overnight in the fridge and work at 35-38 ° C.

Heat the water with the Debic Végétop.

Mix the sugar with the agar-agar and add it to the previous mixture.

Simmer and then incorporate the previously soaked gelatin.

Mix and store in the refrigerator.

Before use: smooth out the solidified gel with a blender or food processor. Preferably, pass it again through a fine sieve.

Reserve in a pastry bag.