Make a syrup with the water, half the saccharose and trimoline.
Add cocoa powder. At 45°C, add the stabilizer with the second
half of the saccharose. Blend and heat until pasteurized at 85°C.
Pour over the black couverture and blend. Cool rapidly to 4°C.
Allow to mature for a minimum of 4 hours before turbining.

Weigh the drained Amarena Cointreau® with the Amarena
Cointreau® juice. Make a syrup with the water and atomized
glucose. At 45°C, add stabilizer and saccharose. Mix and
pasteurize at 85°C. Cool rapidly to 4°C. Pour over Amarenas
and juice mixture, then blend for a long time to obtain a
smooth, homogeneous mixture. Allow to mature for at least
24 hours, then whirl.

Coarsely chop the drained Amarena Cointreau® and stir
in the Amarena Cointreau® juice. Heat water to 50°C, add
sugar-pectin mixture and whisk. Bring the syrup to the boil.
Pour in juice and Amarena Cointreau® and mix. Return to a
gentle simmer and add lemon juice. Set aside at 4°C to cool
completely. Set aside for assembly.

Whip the whipped cream with the pulp of the vanilla pods,
scraped off. Make a bombe dough with sugar cooked to 127°C
with water, sugar and trimoline. Pour at 127°C over the egg yolks
mixed with the mixer. Loosen the mascarpone with a spatula,
then fold in half the whipped cream and the bombe dough. Mix
vigorously. Then fold in the second half of the whipped cream
and the bombe dough, and gently mix with a spatula. Set aside
for assembly.

Pour the egg whites and sugar into a mixer fitted with the whisk
attachment. Beat for 5 minutes at full speed to obtain stiff whites.
With a spatula, gently fold in the egg yolks, then gradually fold in
the sifted flour and cornflour mixture. Form into 5 cm-diameter
discs.

Bring water and sugar to the boil to make a syrup. Cool completely
to 4°C before adding Amarena Cointreau® juice and Cointreau®.
Mix well. Set aside to soak finger biscuit discs.

In a saucepan, make a syrup with the water and caster sugar mixed
with the pectin. Pour over the neutral glaze and glucose mixture,
previously heated to 50°C. Add red vegetable extract. Heat glaze
to 70°C, then cool to 4°C overnight. Heat slowly to 35°C for icing
frozen desserts at -18/20°C.

Completely melt the white chocolate, add the matcha green tea
powder and blend. Heat glucose to 35°C and stir into matcha
chocolate. Mix with a spatula, finishing by hand to obtain a
smooth paste. Refrigerate for at least 2 hours. Shape cherry stems
by hand. Set aside in the freezer.

Place a disc of finger biscuit soaked in Amarena Cointreau® syrup
in a cylindrical silicone mould suitable for making the inside of an
individual sphere-shaped cake.
Evenly poach a 20 g puck of Amarena Cointreau® sorbet and
place a new disc of soaked finger biscuit on top. Freeze in the
freezer.
Regularly poach a 20 g puck of water ice and place a new disc of
soaked finger biscuit on top.
Place a puck of Amarena Cointreau® compote on top and freeze
completely.
Take individual sphere molds and place on sheet for assembly,
placing a whole hazelnut under each dome to create a slight
cavity imitating the random shape of a cherry.
Poach and coat in a very thin layer of water ice and freeze.
Unmold the cylindrical interior, poach the mascarpone vanilla
iced parfait, then place the insert precisely to accompany evenly
up to the level of the mold.
Completely freeze individual pieces, then unmould.
Place on stainless-steel grid and tray. Quickly and completely
glaze the Amarenas. Return to the freezer at -20°C.
Leave to drain for 24 hours.
Place on a food-safe base and decorate with the shaped chocolate
stems.