Il viceré dolce

Reduce the Pedro Ximenes with the thyme sprigs to a syrup consistency.

Mix the Tiramisù with the egg yolks and vacuum seal.

Cook for 1 hour at 75°C in a bain-marie or combi steamer.

Pass the mixture through a fine sieve.

Combine with the PX reduction in a 1‑litre siphon.

Charge with two gas cartridges.

Cool and reheat for use, or keep warm in a bain-marie at 75°C.

Bring the mandarin juice with agar‑agar to the boil and cook for 1 minute.

Pour into a suitable container and leave to set.

Cut into cubes.

Toast the flaked almonds in the oven at 160°C for 8 minutes until brown.

Heat the Cream with the sugar and milk.

Pour onto the egg yolks whilst stirring.

Cook this mixture to 80°C in a thermo‑blender or saucepan.

Grind the almonds with the salt and the mixture finely in the blender.

Strain the mixture and leave to cool.

Churn the ice cream in an ice cream machine or Pacojet.