A star in the culinary heavens

Chocolate Fondant, Pistachio Heart and Vanilla Ice-cream

Ingredients: 500 gms chocolate, 500 gms butter, 12 eggs, 350 gms sugar, 200 gms refined flour, 15 gms baking powder, 50 gms cocao powder, 15 gms coffee powder, 1 tsp boiling water.
Pistachio heart: 300 gms cream, 170 gms white chocolate, 90 gms pistachio paste
Coffee sauce: 250 gms milk 60 gms sugar, 3 egg yolks, beaten, 1/2 tsp coffee powder
Raspberry tuiles: 100 gms icing sugar, 25 gms refined flour, 50 gms raspberry puree, 50 gms nibbed almond, 35 gms butter, melted
Vanilla ice-cream: 350 gms milk, 25 gms milk powder (fat-free), 80 gms sugar, 30 gms glucose, 60 gms butter, 3 gms stabiliser, 30 gms vanilla
3 egg yolks

Method
For ice-cream: Boil milk and vanilla. Keep aside to infuse. When it attains room temperature, add milk powder, sugar (reserve 10 per cent of sugar) and glucose. Heat it a little and add butter. At 40°C, add yolks, stabiliser, and reserved sugar. Cook until 85°C before removing it from the heat and putting it in a freezer for 24 hours.
Raspberry tuile: Mix flour and sugar, add raspberry puree, butter and almond. Leave in fridge for 24 hours before removing it and cooking it for 10 minutes at 180°C.
Pistachio heart: Boil cream, add chocolate, mix in pistachio paste and pour into a half-moon flexipan mould and allow to cool.
Chocolate fondant:
Melt chocolate and butter at 45°C. Whisk sugar and eggs. Combine flour, baking powder, cacao and coffee powders. Mix thoroughly.
Pour into a ring 6 to 8 cm in diametre and 4 cm high, place the pistachio heart in the centre and freeze. Cook at 140°C for
10 to 15 minutes, depending on the diameter.
Coffee sauce: Boil milk and coffee. Add egg yolks and sugar and cook at 85°C for a few minutes.
Serving: Put the chocolate fondant in the middle, add a quenelle of vanilla ice-cream in the middle and raspberry tuile on the top. Drizzle coffee sauce around. Decorate with some fruit and mint leaves.