SERVES 24 kumquat vanilla rose dessert
    • Whole milk 1400 g
    • SOSA milk powder 1% fat 50 g
    • Sugar 130 g
    • SOSA glucose powder DE33 120 g
    • SOSA organic Procrema 5 3 g
    • SOSA Natur Emul 3 g
    • Citrus zest As needed

    Heat the whole milk.
    When it reaches 80°F (25°C), add the milk powder.
    When it reaches 85°F (30°C), add the sugars (sugar, atomized glucose). At 105°F (40°C), gradually add the praliné. Mix with an immersion blender as soon as possible to perfect the emulsion. At 115°F (45°C), incorporate all the remaining ingredients: the stabilizer mixed with the emulsifier and around 10% of the sugar.
    Add citrus zest. Pasteurize at 185°F (85°C) for 2 min, then cool rapidly to 40°F (4°C).
    Leave the mix to sit for at least 12 hours.
    Mix and churn between 14°F and 20°F (-6°C and -10°C).
    Store in freezer at 0°F (-18°C).


    Mix a little of the cold water with the potato starch. Heat remaining water to 185/195°F (85/90°C).
    Pour some more of the water into the water-starch mixture. Bring to a boil in your cooking appliance.
    Off the heat, add the bloomed gelatin. Emulsify with a spatula while gradually pouring over the partially melted chocolate and vanilla paste. Mix as soon as possible with an immersion blender to perfect the emulsion.
    Leave to set for 12 hours in the fridge.

    • Sugar 70 g
    • SOSA Glucose powder DE33 70 g
    • SOSA Pectin NH 7 g
    • Kumquat purée 420 g

    Mix the sugar, glucose powder and pectin NH, then sprinkle into the kumquat purée.
    Blend until smooth, then heat to 185°F (85°C), stirring constantly.
    Pour into a mold immediately.


    Heat the fondant, glucose and sugar to 320°F (160°C).
    Add the vanilla paste and spread out on a silicone mat to cool.
    Once cooled, blend the mixture in a food processor.

    • Raw hazelnut flour 190 g
    • Sugar 65 g
    • Hazelnut oil 70 g
    • Eggs 230 g
    • Egg whites 200 g
    • Sugar 55 g

    Beat the hazelnut flour with the larger amount of sugar, oil, and eggs until a ribbon forms.
    Meanwhile, whisk the egg whites with the second amount of sugar.
    Gently stir to combine.
    Pour the sponge batter into a half-frame on a silicone mat.

    • Kumquat 120 g

    The day before serving:
    Make the hazelnut ice cream mix and leave to sit for 24 hours at 40°F (4°C).
    Make the Opalys & vanille ganache and leave to set for at least 12 hours in the refrigerator.
    Make the kumquat confit and leave to stiffen in the refrigerator.
    Make the Opaline powder and store in an airtight box, away from moisture.

    On the day of serving:
    Make the hazelnut sponge, pour 800g of batter into a half-frame on a baking sheet with a silicon mat.
    Bake at 355°F (180°C) for 14/16 minutes.

    Once cooled, cut into 6cm circles.
    Churn the ice cream mix, then use a piping bag without a nozzle to fill half-sphere molds (Ref: 1489 – H49], smooth, then freeze.
    Finish the vanilla Opaline: on a greased silicone mat, sift the powder into a very fine irregular circle shape, about 5/6cm in diameter, and bake at 355°F (180°C) for 2 minutes.
    Remove and leave to dry in the oven.

    Just before serving:
    Wash the kumquats, cut into thin slices and set aside. Beat the ganache in a stand mixer with a whisk attachment, then fill a piping bag with a 20mm plain nozzle.

    Using a piping bag without a nozzle, spiral 10g kumquat confit onto the plate, place the hazelnut sponge disk on top and press down lightly to create a confit edge around the disk.
    Then arrange the half-sphere of hazelnut ice cream on the center of the sponge.
    Place a dome of whipped ganache top of the ice cream.
    Using a warm spoon, make a small hollow in the center of the dome and fill it with 10g kumquat confit.
    Place a few slices of kumquat on the whipped ganache dome.
    Finish by carefully placing the vanilla opaline on the dome, pressing down gently to ensure it stays in place.

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