COFFEE GELATO • milk 500 g • fresh cream 85 g • powdered milk 20 g • glucose syrup 25 g • egg yolks 40 g • sugar 100 g • instant coffee 20 g Whip egg yolks with sugar. Heat milk and cream together, then add the coffee, powdered milk and glucose. Add the whipped egg yolks and bring mixture to 82°C. Let the cream cool, then pass through a sieve. Let mixture rest for a few hours in the refrigerator. Finally, batch freeze. ASSEMBLY Place the mascarpone cream on a plate. In the centre of the cream, place a disk of the chocolate sponge cake that has been moistened with the Marsala syrup. Add a chocolate circle, then top with a quenelle of the coffee gelato. Cover with a glass dome and smoke with a smoking gun. It is suggested to present the plate enveloped in a cloud. 55
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