Italian meringue
- Heat the sugar in the water until the temperature reaches 116°C.
- Start beating the egg whites and slowly pour in the sugar mixture.
- Beat for another 10 minutes and put everything in a piping bag.
- Make raindrop shapes and smooth them out until 2 mm thick, and leave to dry for 24h.
Halawa ice-cream
- Bring the milk and cream to a boil. In another bowl, mix the sugar and egg yolks.
- Pour half of the milk + cream mixture into the egg mixture, and mix until completely blended.
- Pour over the remaining milk mixture and cook till the temperature reaches 80°C.
- Remove from heat and pour over the halawa paste and salt.
- Mix and let it rest in the refrigerator overnight before putting it in an ice-cream maker.
Arabica pearl
- Place the chocolate balls on a tray in the refrigerator.
- In a saucepan, heat the single cream, roast and grind the coffee beans and place them in a muslin cloth with the cardamom which was grounded earlier.
- Add the mixture to the cream and bring to a boil, let it simmer for 5 minutes, and then put it in the refrigerator for approx. 4 hours for it to infuse.
- Filter the mixture after 4 hours.
- Place the preparation on heat with the white chocolate until it melts completely.
- Let cool before putting it in the chocolate balls using a piping bag.
- Keep chilled.
Almond biscuit
- In a mixer, mix all the ingredients and spread the pastry mixture onto a baking tray.
- Let cool in the refrigerator for half an hour, and cut it into the desired sizes.
- Bake the pastry mixture at 180°C until golden brown.
Whipped cream
- Whisk the cream with the orange blossom essence.
Assembly
- Place the ice-cream in a cone mould and insert an Arabica pearl in the centre.
- Cover with the biscuit and freeze for approx. 4 hours.
- Mix the whipped cream and the remaining meringue mixture, place the preparation in a St-Honoré piping bag and cover the frozen cones.
- Decorate the dessert with the dry meringue and gold leaf.
- Keep in the freezer until it is time to serve.