Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries
Bring milk, double cream and agar agar to a boil in a saucepan. Pour the hot milk/cream mixture over the dry ingredients. Pour the batter back into the saucepan and cook for 5 minutes whilst constantly stirring.
Melt the butter. Mix in eggs, sugar and salt. Sift the flour and cocoa into the mixture. Pour the batter into a mold lined with parchment paper. Bake in the oven at 175°C for 20 minutes. Allow to cool and cut into pieces as instructed.
Roast the almonds in the oven at 150°C for 20 minutes. Chop one third of the almonds and place in a bowl. Melt the sugar into a golden caramel and fold the whole almonds into the caramel. Lift them up on a plate with silicone mat, cool. Mix the sugared almonds with oil and salt to a smooth batter. Fold in the chopped almonds.
Heat up the butter and glucose syrup in a saucepan. Pour in the dry ingredients. Add the water and chocolate and let the mixture cook for a few minutes. Spread the mixture thinly on a silicone mat and bake in the oven at 175°C for 10 mins. Chop the pistachios, sprinkle nuts and sea salt over the crisp before it cools
Soak the gelatine sheet. Cook the milk and cream and pour it over the egg yolk. Heat the batter to 82°C, add the gelatine. Pour the batter through a strainer over the chocolate. Let the chocolate cream cool and then whisk it fluffy with an electric whisk.
Bring sugar and salt to a boil and cook to 130°C, stir in chocolate and cocoa powder.
Boil sugar and water. Add rum and cherries and let them soak in the pan until serving.