Italian meringue

 

  1. Heat the sugar in the water until the temperature reaches 116°C.
  2. Start beating the egg whites and slowly pour in the sugar mixture.
  3. Beat for another 10 minutes and put everything in a piping bag.
  4. Make raindrop shapes and smooth them out until 2 mm thick, and leave to dry for 24h.

 

Halawa ice-cream

 

  1. Bring the milk and cream to a boil. In another bowl, mix the sugar and egg yolks.
  2. Pour half of the milk + cream mixture into the egg mixture, and mix until completely blended.
  3. Pour over the remaining milk mixture and cook till the temperature reaches 80°C.
  4. Remove from heat and pour over the halawa paste and salt.
  5. Mix and let it rest in the refrigerator overnight before putting it in an ice-cream maker.

 

Arabica pearl

 

  1. Place the chocolate balls on a tray in the refrigerator.
  2. 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.
  3. 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.
  4. Filter the mixture after 4 hours.
  5. Place the preparation on heat with the white chocolate until it melts completely.
  6. Let cool before putting it in the chocolate balls using a piping bag.
  7. Keep chilled.

 

Almond biscuit

 

  1. In a mixer, mix all the ingredients and spread the pastry mixture onto a baking tray.
  2. Let cool in the refrigerator for half an hour, and cut it into the desired sizes.
  3. Bake the pastry mixture at 180°C until golden brown.

 

Whipped cream

 

  1. Whisk the cream with the orange blossom essence.

 

Assembly

 

  1. Place the ice-cream in a cone mould and insert an Arabica pearl in the centre.
  2. Cover with the biscuit and freeze for approx. 4 hours.
  3. Mix the whipped cream and the remaining meringue mixture, place the preparation in a St-Honoré piping bag and cover the frozen cones.
  4. Decorate the dessert with the dry meringue and gold leaf.
  5. Keep in the freezer until it is time to serve.