Black Christmas

Make the butter into a smooth cream with a spatula, add the sugar and then the egg yolks.
Sieve the remaining ingredients and mix them in.
Spread out to 0.6 cm thickness and cut with the 14 cm inner ring.
Cook the dough inside a ring at 170ºC for about 25 minutes.

Heat the milk with the cream and the vanilla sugar.
Scald the egg yolks and cook everything at 85ºC.
Add the gelatin leaves. Strain. Pour over the melted couvertures and emulsify.
Place 90 g of the cream inside each mould. 

Heat the purées and add the cardamom.
Infuse for 3 minutes. Leave to cool and store for 24 hours in the refrigerator.
Strain and store frozen. 

Whisk the eggs with the sugar and the invert sugar.
Whisk the egg whites with the sugar. Melt the butter.
Sieve all the solid ingredients together. Mix part of the egg whites with the beaten egg and then with the remaining egg whites.
Add the solid ingredients and lastly the butter. Spread out in a 60 x 40 cm tin. Cook at 180ºC for 17 minutes.

Heat the water with the sugar and add the infusion. Coat the cocoa sponge.

Caramelize the sugar. Decaramelize with the cream and the very hot butter. Add the salt.
Temper the mixture in a gastronom. Set aside. Place a spiral of caramel on the coated sponge cake.

Heat the milk with the mixture of purées, the cardamom and the sugar. Scald the egg yolks with the cornflour.
Cook at 85ºC. Add the gelatin. Whisk the infusion of purées and cardamom with the previously hydrated powdered egg whites.
Boil the water with the sugar at 121ºC, pour over the meringue and whisk. Mix part of the meringue with the cream and then the rest.
Place inside and freeze.

Heat the milk with the cream and the honey. Pour over the egg yolks and cook at 85ºC.
Add the gelatin leaves. Mix the turron paste with the melted couvertures. Emulsify with crème anglaise.
When the mixture reaches 24ºC, mix in two stages with the semi-whipped cream. Place in the mould and insert the filling. Freeze.

Boil the water with the sugar, glucose and condensed milk. Add the gelatin leaves.
Pour over the dark chocolate couverture with the cocoa and the colouring.
Strain. Emulsify with a food processor. Glaze between 35 / 40ºC.