VANILLA ALMONDS

Fry the short-grain rice in the butter until it is translucent.
Pour the boiling milk onto the rice and bake it for 25 minutes in a cast iron casserole at 300°F (150°C).
Decant the rice into another container and add the sugar and almond milk.
Pour it into 6cm-diameter, 3cm-deep molds. Freeze.

Make a crème anglaise. While the mixture is still hot, add in the gelatin.
Leave to cool to 33°C then add the whipped cream.
Pour the mousse into 8cm-diameter, 4cm-deep dome-shaped molds.
Add the rice pudding insert.
Smooth out its surface so it is level and freeze.

Pour the boiling syrup over the almonds.
Leave to sit overnight.
Layer the almonds one on top of another on a greased non-stick mat.
Cook at 355°F (180°C) twice for 4 minutes.

Use the paddle attachment in a food mixer to cream the butter.
Gradually incorporate the remaining ingredients.
Place the mixture between 2 sheets of baking paper, then use a pastry roller to spread it to a thickness of 4mm.
Bake for 7 minutes at 320°F (160°C).
Cut it into ten 8cm disks and bake these for 6-8 minutes at 320°F (160°C).

Dip the base of the dome in the white sugar paste.
Cover the whole of the dome with Polignac almonds.
Place each one on a linzer disk.
Place the almond dome in the center of the plate.