VANILLA PARFAIT

Melt the chocolate and Butter in a water bath.

Whisk the egg yolks with the sugar, add the milk and melted chocolate.

Mix it thoroughly with the ground cinnamon and vanilla pod.

Pour it into the mould and steam bake at 120°C for 1.5 hours.

Remove from the mould and let it cool at room temperature.

Then, put it in the fridge.

Finally, blend until smooth, strain, pour into a silicone mould and put it in the freezer.

Heat the sugar until dark caramel forms.

Pour it over the caramelised almonds and let it cool.

Meanwhile, blend the mixture into a crumble and mix in the popping candy.

Mix the purée and agar agar together and bring it to the boil for 2 minutes.

Meanwhile, strain the mixture and let it cool.

Lastly, blend it into a smooth gel.

Mix everything together and heat it at 60°C for 10 minutes.

Strain the mixture, pour it into a PacoJet container and freeze.

Whisk in the Pacojet before serving.

Defrost gently.

Strain the frozen purée through a fine cloth in the fridge to separate the solids from the clear liquid.

Heat the oil to 90°C, add the lemon zest and let it macerate for 24 hours.