Blood orange, coffee, cardamom

Preparation

Burnt coffee ice cream
Toast the coffee beans in a hot pan for 5 minutes (be careful: this will release a significant amount of smoke). In a saucepan, mix the cold milk and cream, then add the burnt coffee beans. Bring to a boil. Remove from heat and let infuse, covered, for 10 minutes. Pass through a chinois and bring to a boil again. Meanwhile, in a mixing bowl, whisk the yolks with the sugar until pale (blanchir). Pour three-quarters of the coffee liquid over the yolks. Whisk, then pour the contents of the bowl back into the saucepan. Cook, stirring constantly with a flexible spatula, at 83°C (do not exceed 85°C) for 1 minute. Pass through a chinois. Keep refrigerated.

Cardamom blanc-manger
Boil the cream, add the cardamom seeds, and let infuse off the heat, covered, for 10 minutes. Then pass through a chinois. Soak the gelatin in cold water and drain. Simmer the infused cream and add the gelatin. Mix while hot. Add the fromage blanc and the sugar. Mix again. Pour into a silicone mold (small 2.5 cm squares or 2.5 cm diameter half-spheres). Let cool until set. Store in the freezer to make unmolding easier.

Orange sauce
Simmer 5 cl of water and the orange juice. Add the sugar and the pectin. Mix and bring to a boil. Once cold, add the orange zest.

Finishing and plating
Churn the burnt coffee ice cream. At the bottom of a plate, arrange six blood orange segments and the cardamom blanc-mangers. Coat with the orange sauce. Place a quenelle of coffee ice cream in the center of the plate.