Frozen basque fromage

Mix the softened Crème Butter, icing sugar and salt together in a mixing bowl with a paddle attachment.

Gradually add in egg white and mix briefly just till well combined.

Next, mix in the almond powder, flour, baking powder and vanilla bean.

Leave the dough in the chiller to rest.

Roll the dough to 4 mm thickness and cut into 5 cm diameter round pieces.

Mix ice cream stabilizer with small quantity of sugar together in a bowl.

Warm the milk and vanilla bean together in a pot to 25°C.

Whisk in milk powder, followed by all types of sugar (30°C) and stabilizer-sugar mixture (45°C).

Continue to cook the mixture until it reaches 85°C.

Add in the Cream Cheese and emulsify well.

Reserve in the chiller overnight for maturation.

Warm the Cream Cheese with the Stand & Overrun (1), vanilla bean and melted gelatine together in a saucepan to 45°C.

Emulsify well.

Fold in the Stand & Overrun (2) and Italian meringue.

Whip up the egg whites in a mixing bowl with a whisk attachment.

Meanwhile, cook the sugar, dextrose and water together in a saucepan to 118°C.

Pour the hot syrup over the soft-peaked meringue and continue whisking on medium speed.