Bolea

Infuse the cream with the hot milk and the pepper.
Strain and mix with the sugar.
Scald the egg yolks and cook everything together at 85ºC, then strain.
Pour the mixture over the melted milk chocolate couverture and emulsify.
Pour 30 g into each glass and freeze.

Heat part of the purée to 40ºC and dissolve the previously soaked gelatine leaves.
Add the rest of the purée and the Kirsch.
heat the egg whites with the sugar to 40ºC and beat until a meringue consistency is obtained.
Mix part of the meringue with the purée base, followed by the rest and the semi-whipped cream.
Pour 45 g into each glass and freeze.

Mix the green pistachio paste and the butter together until a smooth consistency is achieved.
Add the sugar.
Add the other ingredients.
Knead and place in the refrigerator.
Mince in a meat mincer.
Freeze the mixture and break it up.
Cook at 115ºC with the vent open.

Melt the white chocolate and the butter separately and mix together.
Add the titanium dioxide and whizz in the food processor.
Set aside on the stove.

Melt the white chocolate and the butter separately and mix together.
Add the titanium dioxide and whizz in the food processor.
Set aside on the stove.

Use a paintbrush to paint on the white food paint, leaving visible brush strokes.
Leave to crystallize and paint with powdered silver food colouring.
Spread a thin layer of tempered white chocolate and cut into squares.

Place the couverture milk/pepper cream in a glass and freeze.
Add the cherry mousse and freeze again.
Add the gelatine and freeze another time.
Serve a portion of pistachio crumble topped by a square of white chocolate and a fresh cherry.