Difficulty:[usr 3]
Coffee jelly: Bring the coffee and sugar to a simmer, add the 6 sheets of gelatin and pour the mass into a 1 cm thick dish. Leave to set in the fridge.
The ganache: Boil the milk and the cream then heat this mixture with the sugar and the previously whipped egg yolks. Pour everything over the milk chocolate in pieces, mix well and set aside in the fridge.
The nibs: Melt the butter, add the cream, the sugar, then the nibs (chocolate chips). Pour the preparation into circles 7 cm in diameter. Bake at 200°C (th.6-7) for 15 minutes. Let cool to room temperature away from moisture.
The sauce: In a saucepan, heat the sugar, vanilla pod, clove and star anise until the consistency of a golden caramel. Then deglaze with liquid cream. Let reduce until the topping then strain. Reserve at room temperature.
For the assembly, arrange a circle of coffee jelly 7 cm in diameter cut with a cookie cutter, place a crunchy nib then a quenelle of soft ganache. Accompany everything with the soft caramel sauce.
