Plated dessert with Red Prickly Pear, vanilla & fresh herbs

Melt the butter in a saucepan.
In the mixer bowl, fi tted with the paddle, mix the remaining
ingredients until the dough pulls together.
Add the melted butter and mix again until the dough falls away
from the sides of the bowl.
Leave to ferment at room temperature for 1 hour.
Mix for one minute using the beater, then set aside in the fridge.
The next day, pipe 1/3 of the dough into the “Stone 85” molds.
Leave to rise and then bake in an oven at 180°C until golden.
Turn out of the molds and leave to dry.
The next day, remove the excess to end up with a fl at base, then soak the babas.

Make a syrup with the water and sugar.
Finely slice 1⁄2 green vanilla and add it to the syrup with the leaves of the remaining ingredients.
Leave to infuse for 10 minutes, then strain.

Heat the milk and cream together with the grated vanilla and
KAFFIR LIME leaves.
Add the rice and cook over low heat until the rice is cooked.
Once cooked, leave to cool, then add the whipped cream.
Set aside for the assembly.

Heat the red prickly pear puree.
Add the glucose and inverted sugar.
Mix the sugar and pectin together and fold them into the hot mix.
Boil the mix.
Then add the gelatin mass and the water/acid solution.
Blend using a hand blender and set aside in the fridge.

Make a syrup using the water and sugar.
Add the thinly sliced vanilla and let it infuse for 30 minutes.
Then add the “YKA” leaves.
Let them infuse for 10 minutes, then strain and leave them to cool.
When the syrup is cool, add the microsprouts and blend so that the aromatic notes diff use and the syrup takes on a natural green color.
Strain and reserve for assembly.

Heat the red prickly pear puree and the cream together.
Soak the gelatin in cold water.
Pour the hot liquids over the white chocolate.
Add the soaked gelatin, blend using a hand blender and set aside in the fridge for 24 hours.

Heat the water.
At 25°C, add the dextrose and inverted sugar.
At 45°C, add the sugar and super neutrose.
Cook at 84°C for 2 minutes.
Cool for 3 hours in the fridge.
Then, add the red prickly pear puree and blend.
Leave to mature for at least 4 hours in the fridge.
Place in a Pacojet bowl and freeze.
Set aside for the assembly.