For the brown sorbet:

• 100 gr water
• 25 gr glucose syrup
• 35 gr of granulated sugar
• 1,5 gr stabilizer
• 175 gr organic chestnut purée

Bring water and glucose to 40°, add sugar and stabilizer, and bring everything to 82°, freeze everything in a paco jet brick, and pacify at the time of use.

Madagascar vanilla-flavored cream

• 200 gr fresh cream
• 1/2 vanilla berry from Madagascar
• 25 gr icing sugar

Assemble everything with a planetary whip, put in a sàc-à-poche’

Meringues and stick

• 70 gr pasteurized egg white
• 140 gr of refined sugar.

Put the egg white and 1/3 of the sugar in a planetary at speed 3, add the remaining sugar in 3 steps, let it stand until it is firmly fixed. Put the mixture in a sac-à-poche’ and dress in the desired shape. Leave to dry in oven at 60° for 4 hours.

Enjoy.