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Heat the milk, sugar and cream with the roasted coffee beans. Leave to infuse overnight.
The next day, heat this mixture and add the egg yolks.
Heat to 84 °C. Pour in the melted chocolate and mix.
Blanch the oranges in advance.
Cut the oranges into slices approximately 1.5 mm thick. Cut them in half and cook with the sugar and pectin for about 5 minutes.
Add a little vanilla to taste.
Make a pâte à bombe using the sugar syrup and egg yolks: Heat the syrup to 121 °C, pour onto the yolks and whisk up in the mixer.
Make a ganache with the chocolates and the 35% cream: Heat the cream to 70 °C, pour onto the chocolate and mix.
Add the melted gelatine at 35 °C to the pâte à bombe. Incorporate the ganache at the same temperature.
Finish with the whipped 40% cream.
Whisk the egg whites with the sugar.
Dissolve the coffee in the egg yolk and whisk this too.
Mix the yolks and whites together. Gently fold in the ground almonds to finish.
Bake at 180 °C for 12 minutes.
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