-Liqueur figs: Cut the figs in half and place in vacuum bags with some rum sugar lay and vacuum hard. (1 liter of 50% sugar lay mix with 2 dl rum). Cook in the roner at 45 degrees for 30 min, then open the bag, place the figs on gastro lay dawn with baking paper (safe the liquid for later) and dry in the oven at 60* 5 hours. Put the figs bake in vacuum bags with the rum sirup and vacuum reserve in the fridge until needed. For service cut in half (so you end with a quarter of a fig) 2 stk portion.
-Macadamia nuts: Roast the nuts in the oven at 160 degrees till golden, let cold dawn then chop them ruffly with a knifes, reserve in a plastic contender with silicasec until needed.
-Riche dice chocolate cake: 1200g softened butter, 2100g sugar, 24 whole eggs, 600g flour, 300g 70% shaved chocolate, 380g cocoa. Cream sugar and butter, add eggs one at a time, then add the sifted flour + cocoa and chocolate. Dispose the masse in the one time use aluminum mole, bake at 150C until ready. Cold dawn and slice in 3cm dices, 2 stk / portion.
-Dark chocolate mouse: 1kg cream 38%, 250g of sugar, 300g of egg yolks, chop chocolate, 650g of dark spanish chocolate.
Cook the cream and sugar up to boiling point and cold dawn. Now mix the eggs yokes, cream and lager up to 75 degrees, finish by incorporating with a wisk the chocolate until smooth mass, reserve in the fridge over night before using. A la minute quenelle the mouse into the glace 1 stk / portion.
-Caramelized salted toffee: Caramelize 1kg sugar semi dark, then add 120g butter, then 1liter cream 38% and vanilla marrow from 3 pods and 8g salt. Cook up to 127 degrees, then reserve in a hot water bass, then set the mass into the half sphere silicone mole, and set in the freezer, de mole and repeat the prose with all the mass reserve in the fridge or freezer until needed 2 stk/ portion.
-Grill orange ice cream: Cut the oranges in half and grill them. Let them cool and then take the pulp out. Now take 5 kg of the grill orange pulp mix it with 2 liter of 50% sugar lay and 400g of jafa orange pure and cook up to marmalade consistency, than blind and sift with the potato molder.
Now take 3,6 kg of this pure and mix it with 5 liter of cream 38%, 2,5 liter of milk 3,5 %, 1,8 liter of pasteurized egg yokes and 1 kg of xilytol sugar, 750 g of glucose, and lager to 85 degrees. Cool it down in ice water bass, then put it in paco jet bolls and freeze.
-Pluck citron melisse: As say.
