VANILLA-INFUSED OLIVE OIL

Blend the vanilla pod into the olive oil.

GLUTEN-FREE VANILLA ALMOND BISCUIT

Melt the butter over medium heat until it turns hazelnut brown color and develops a nutty aroma. Strain if necessary. Leave the brown butter to cool slightly.
Combine the dry ingredients in a mixing bowl: raw almond powder, dark vergeoise sugar, fleur de sel and the scraped vanilla pod. Add the whole eggs and egg yolks to the dry mixture. Whisk without incorporating too much air until smooth and homogeneous texture.
Gradually add the lukewarm brown butter, then the grapeseed oil. Mix gently until smooth and glossy.
Whip the egg whites. As soon as they start to foam, gradually add the brown sugar and continue whisking until soft, glossy peaks form.
Loosen the almond mixture with a small amount of the whipped egg whites, then gently fold in the rest with a spatula, using upward movements to keep the light and soft texture.
Spread the mixture between two 0.5 cm guides, then bake at 170°C for 9 to 10 minutes.
Cut out 6.5 cm discs using a round cutter, then soak with the vanilla-infused olive oil.

RICE PUDDING

Pour the milk into a heavy-bottomed saucepan, then add the scraped vanilla pod, salt and rice. Bring gently to a simmer. Lower the heat and cook for 30 to 35 minutes, stirring regularly, until the rice is tender and the mixture is creamy. Add the sugar, stir, then continue cooking for a further 5 minutes. Remove from the heat and take out the vanilla pod.

Add the mascarpone and butter, then mix gently until smooth and creamy. Set aside.

ELDERFLOWER RHUBARB COMPOTÉE

Mix the non-amylated icing sugar with Coldtex+ and Natur Lin. Gradually add this mixture to the compotée and the St-Germain liqueur, stirring continuously with a whisk until fully dissolved. Transfer to a piping bag and pipe into the "Vrille" silicone moulds (PCB ref. 087078) up to one-third of the height. Place the mould in the freezer.

ASSEMBLY & FINISHING