Nube tartlet

Heat milk and coffee extract to 95ºF (35°C). Add the bloomed gelatin.

Mix the sugar and xanthan gum together, add, and blend vigorously. Whip in a mixer fitted with a whisk attachment until the mixture triples in volume. Use immediately.

Combine the butter with the sifted dry ingredients and salt. Add the eggs.

Once the mixture is evenly mixed, spread the shortbread between two sheets of paper and set aside in the refrigerator.

Heat the milk and cream to 105/115°F (40/45°C). Stir in the sugar and pectin mixture and bring to a boil for a few seconds to activate the pectin. When the pectin base is at 140ºF (60ºC), emulsify with a spatula by gradually combining it with the cocoa butter and partially melted chocolate.

Mix together immediately mix using an immersion blender to create a perfect emulsion. Add the coffee extract and blend again. Pour out at 105/115°F (40/45°C).

Make the coffee cloud. Using a piping bag fitted with a 0.8 inch tip, arrange 2.5 inch-diameter disks weighing around 10g on a silicone sheet. Quick-freeze.

Make the diamond shortbread, then roll two-thirds of it out to a thickness of 0.4 inches and the remaining third to a thickness of 0.1 inches. Store at 40°F (4°C).

When the shortbread has cooled, use a 3.5 inch fluted cookie cutter to cut disks from the 0.4 inch thick shortbread. Then cut out and remove the middle of each disk with a 2.75 inch plain cookie cutter to form a ring. Cut 2.75 inch disks from the 0.1 inch thick shortbread and place them in the middle of the rings. Bake for 25 minutes at 300ºF (150°C) on a perforated silicone sheet. Remove from oven and spray with beaten egg to seal. Bake for a further 5 minutes. Make the Dulcey coffee ganache and pour about 30g into each tart. Leave to set for 2 hours at 40ºF (4ºC). Sprinkle a little ground coffee over the cloud and place on each tartlet.