Chef Gianluca Fusto
440g fresh whole milk
14g glucose syrup
9g 200 bloom powdered gelatin
468g ivoire couverture
550g mascarpone
8g lime zest
11g green cardamom
Grind the cardamom to a fine powder, add to the milk and lime zest. If possible allow to steep cold for 15 minutes. Bring the milk to a boil. Filter, return to initial weight and bring to a boil again. Add the glucose syrup and previously steeped gelatin. Bit by bit pour the liquid over the previously melted Ivoire couverture and mix hard until you get an elastic and shiny center. Repeat this on the mascarpone when the liquid is above 45°C. Mix everything together for a few seconds to refine the structure.
Let crystallize at least overnight in the refrigerator at +4°C.