OROHENA

Infuse the scraped vanilla in the chilled cream and milk for 12 hours.
Bring it to a boil and leave to infuse for 20 minutes in a covered pan.
Strain. Mix together the sugar and cornstarch and add it in gradually. Bring to a boil.
Once the mixture has reached 140°F (60°C), pour it over the DULCEY couverture and mix.
Leave to set in the refrigerator for 12 hours.

Scrape the vanilla into the egg whites and mix in a food processor so that the vanilla seeds are evenly distributed. Add in the rest of the vanilla bean and leave to infuse for at least 12 hours.
Beat the egg whites at medium-speed and gradually add in the combined sugar and cream of tartar.
Use a spatula to gently add in the uncooked almond pure paste.
Use a plain round 20mm nozzle to pipe large (approx. 10g) droplets onto a slightly greased silicone mat. Bake at 355°F (180°C) for 1 minute.
Store in the refrigerator.

Cook the fondant glaze and glucose to 340°F (170°C).
Pour onto a silicone baking sheet and leave to cool.
Grind into a fine powder. Store in a dry place.

Make the pastry cream and Tahitian Vanilla Meringue. Sprinkle the caramelized sugar onto a slightly greased silicone mat and use a 10cm
cutter to cut it into 12 disks.
Cut 8cm circles out of the middle of the disks to make rings. Toast the almonds at 300°F (150°) for 20 minutes. Set aside.
Add the toasted almond pieces on the top of the rings and bake at 350°F (175°C) for 2 minutes.

Pour 70g of crème anglaise into the glasses.
Place a droplet of meringue onto the pastry cream.
Place a disk of caramelized sugar onto the edges of the glass and finish off by sprinkling the dessert with vanilla powder.