International Chef's Day Recipe: Coffee fusion

Make a Swiss meringue, add the coffee extract.  Pipe the meringues into a point with a number 6 or 8 nozzle. Bake in the oven at 100°C.

Make the shortbread dough.  Once cold, roll out the dough to a thickness of 2 mm then cut out discs using a 10 cm diameter cutter.  Bake in the oven on a silicon mat at 160°C.

Use the same method as when making almond cream, then carefully fold in the egg whites that have been whisked with the sugar.  Spread out onto a baking sheet to a thickness of 6 mm and bake in the oven at 160°C.  Once cool, cut out discs using a 6 cm cutter.

Make a crème anglaise, strain through a china cap sieve onto the gelatine then add the Baileys®.  Fill the flexipan imprints using a piston funnel.  Freeze.

Blanch the egg yolks and sugar.  Pour the hot cream on top and cook like a crème anglaise.  Strain through a china cap sieve onto the gelatine, coffee extract and espresso.  When the mixture reaches 30°C, add the soft whipped cream.

Heat the water, sugar and glucose to 103°C.  Pour onto the gelatine, white couverture chocolate, cocoa butter and condensed milk.  Blend and add the food colouring. Use at approximately 32°C.

Heat the syrup and pour onto the gelatine and coffee extract.

Pipe the creamy coffee half way up the Saint-honoré mould then insert the crème brûlée with Baileys®.  Top with a disc of almond and lemon base.  Freeze then remove the mould.  Glaze then position on a shortbread disc.  Decorate with a chocolate and gold thread ribbon and 3 small coffee meringues.  When the coffee foam is almost ready, use an airbrush, or a compressor tube that has been pierced with holes using a needle, to create froth.  Place the foam on the pastry.