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White chocolate sorbet with almond

This dessert consists of:

Ingredients

60mlCream
125mlWater
75mltoffee liqueur
170gSugar

4gleaf gelatin
40gMascarpone
260gMilk
250gthick, sweetened cream
200gWhite chocolate

150gEgg white
200gWhite chocolate
150gCream
siphon with two gas cartridges

150gchopped white almonds
50mlEgg white
25gIcing sugar
40mlMonin almond syrup

40gAlmond powder
175gSugar
50gFlour
100gEgg white
100gMelted butter
spoon stencil

Preparation

  1. Cook the sugar with the water until it becomes brown caramel.
  2. Add the cream, mix, and bring to a boil. Let the caramel dissolve well.
  3. Finally, add the liqueur.

  1. Heat the milk and dissolve the soaked gelatin in it.
  2. Pour this over the chocolate and mix well.
  3. Mix in the mascarpone and let cool until 'hanging'.
  4. Fold in the semi-whipped cream.
  5. Pour into the silicone molds and freeze.
  6. Unmold and let thaw to serve.

  1. Heat the cream and let the chocolate melt completely in it.
  2. Add the egg white.
  3. Transfer to the siphon and charge with the cartridges.

  1. Mix all ingredients in a bowl.
  2. Bake the almonds until crispy in the oven at 150°C.
  3. Toss the mixture occasionally during baking for a nice result.

  1. Mix the egg white with the sugar and butter in a bowl with a whisk.
  2. Add the flour and almond powder and mix with a whisk to make a batter. 

  1. Spoon some of the toffee into the bottom of a glass.
  2. Place the panna cotta in the caramel.
  3. Place a scoop of white chocolate sorbet on top.
  4. Pipe the mousse over it.
  5. Garnish with the crunchy almonds and the edible spoon.