Dôme blanche

Heat the white chocolate with the cacao butter and use plastic moulds (8 cm diameter) to make half-spheres. If there is a chocolatier or patissier in your area, you can ask them to do this for you.

Melt the covering and cacao butter in a bain-marie, pour into an electric spray gun and spray the half-spheres with the white chocolate.

Heat the whipping cream with the pulp from the vanilla pod to around 80°C.

Immediately remove from the heat and cover with cling film.

Leave to infuse for 30 mins and then cool.

Pass through a fine sieve.

Whip the Debic Parfait and add the vanilla cream.

Pipe the vanilla parfait into 10 chocolate half-spheres until three-quarters full and put in the freezer.

Bring the whipping cream, milk and glucose to the boil and pour onto the two types of chocolate. Mix well and leave to cool.

Put all the ingredients in a bowl and mix using your hands.

Now continue as for a crumble topping.

Rub the dough carefully between your fingers to make crumble.

Leave to rest for 2 hours at room temperature and then bake in the oven at 160°C for 15 minutes.

Store in a well-sealed container.

Bring the liquids to the boil and add the remaining ingredients.

Pour into a Pacojet beaker and put in the freezer.

Grind into a powder à la minute.

You can also make the powder using liquid nitrogen. For this method, pour the required ingredients into liquid nitrogen, allow to freeze completely and grind into a powder in a blender.