Eskimo

Boil milk, vanilla pod split in two, cream and milk powder. Cover the pan with film and let infuse for 1 hour. Blanch egg yolks with honey and glucose. Add super structure stabilizer. Pour liquid and bake at 82 degrees C. Sieve cautiously. Let cool. Put in an ice-cream maker, mix and put the ice in cones. Set wooden pegs in each ice-cream and let cool in the freezer.

Components:

• 260 g milk
• 1 vanilla pod
• 90 g cream
• 15 g milk powder
• 20 g egg yolk
• 60 g Hédène Alder Buckthorn honey
• 18 g atomized glucose
• 2 g ice-cream stabilizer

Melt glazing paste and chocolate in a bain-marie. Pour sunflower oil. Blend and let in bain-marie. At the right time, add crushed almonds.

Ingrédients :

• 120 g dark glazing paste
• 40 g dark chocolate 69%
• 30 g sunflower oil
• 40 g roast crushed almonds

Remove cones from the pan and dip them in glazing paste. Once chocolate is set, dip all cone’s peaks in honey and put them inside a container.