Enter the Galaxy

1. Dissolve the gelatin for the glaze.
2. Bring the condensed milk, water, and sugar to a boil. 3. Dissolve the gelatin in it and mix in the chocolate.
3. Blend with an immersion blender, divide in two, and use the coloring to make a light and dark blue glaze.
4. Let set for 12 hours.

For the sorbet, bring the water to a boil. Dissolve the sugar in it and add the cherry purée.

Blend smooth with an immersion blender and strain.

Let mature in the refrigerator for 12 hours and churn in an ice cream machine.

1. For the mushroom parfait, heat the cream to 50°C. 2. Add the mushrooms and let infuse for about 2 hours.

1. Sift the flour twice for the semelcuit.
2. Whip the egg whites with the sugar until light and airy.
3. Fold in the egg yolk, then the flour and starch.
4. Pipe two circles (Ø 12 cm) onto a baking tray lined with parchment paper and bake for about 7 minutes in an oven preheated to 200°C.
5. Let cool.

1. Put the sorbet in a piping bag and pipe a layer between the semelcuits.
2. Strain the infused cream and weigh out 235 grams.
3. Dissolve the gelatin and whip the cream until soft peaks form. 4. Mix the gelatin into the infused cream.
4. Whip in the pâte à bombe in two steps and fold in the softly whipped cream.
5. Pour the parfait into a round mold (Ø 14 cm) and press the semelcuit into it. Place in the freezer for 3 hours.
6. Heat the glazes to 37°C, pour over your creation, sprinkle with silver flakes, and return to the freezer for another 2-3 hours.