Black Bread with Blackcurrant

Biscuit 'Borodino': beat eggs, trimoline, and sugar in a mixer. Add almond and wheat flour, baking powder, and sift cocoa powder. Heat cream and glofu to 30–35 degrees, add melted chocolate and butter. Pour into a baking tray with a 22 cm diameter metal ring (for 2 eggs). Sprinkle the mixture with coriander. Bake at 180 degrees for 8–10 minutes.

Ice cream made from melted cottage cheese: bring cream and trimoline to a boil, add yolks previously mixed with sugar. Cook English sauce. Cool down. Add cottage cheese from melted milk and blend. Pour into containers. Place in the freezer until fully frozen. Pack in a packet and blend.

Chocolate white cream: Bring 100 grams of cream to a boil, pour over chocolate. Make ganache, add the remaining cream. Refrigerate for 12 hours.

Milk espuma with tonka beans: mix milk, glucose, sugar, and tonka and bring to a boil. Add prepared gelatin. Cool to room temperature. Add egg white. Charge into a siphon with two gas cartridges.

Tulip: place all ingredients in a bowl, mix in a mixer until smooth consistency. Distribute the prepared mass according to the stencil. Bake at 180 degrees for 3-4 minutes.

Place the tulip on a plate. Then put a biscuit in the tulip, top with black currant compote. Add ice cream on top, add white chocolate cream, milk espuma with tonka, and sprinkle with black coffee.