Yield: 12 servings

Rice Crispy:

• 1/2 cup/70 grams of glucose or corn syrup
• 3/4 cup/70 grams of sugar
• 1/4 cup water
• 1/2 cup/60 grams of butter
• 2-1/4 cups/ 60 grams of puffed rice

Preheat the oven to 250° F.

Have a sheet pan ready with a silicon sheet or parchment paper on it. In a small pot over low heat, combine the sugar, water and glucose to make a caramel. (Don't walk away! When it reaches a rich brown color, pull it off the heat immediately.) Deglaze the caramel with the butter and mix in the puffed rice. Pour the mix on your sheet pan and spread it gently. Put the sheet pan in the oven for 5 minutes. Gently, with a flat spatula, press the mix down to 3/16-inch thickness. While the mix is still warm, cut into twelve 3-inch squares. Reserve.

Peanut Ice Cream:

• 1 quart milk
• 1/2 cup/ 100 grams heavy cream
• 8 egg yolks
• 3/4 cup/50 grams dry milk
• 1-1/4 cups/ 250 grams sugar
• 1/4 cup/65 grams butter
• 1 cup/ 225 grams peanut paste or peanut butter (made from 100% peanuts)

Make an ice water bath in a large bowl. In another large bowl, combine the yolks and half of the sugar. Combine the remaining ingredients in a medium pot and bring to 180° F. Whisk half of the hot milk mixture into the yolks to temper them. Then, add the tempered yolks to the rest of the hot milk and bring it all back to 180° F. Pour into a clean bowl and cool over the ice bath. Keep refrigerated for at least 4 hours. Line a sheet tray with parchment paper and put it in the freezer to chill. Run the ice cream mixture through an ice cream maker, according to manufacturers directions. When the ice cream is ready, spread the soft ice cream on the chilled sheet tray, until you have a layer of even thickness, about 1/4 to1/2-inch. Place in freezer to set. Once the ice cream has hardened, use a knife to cut it into twelve 2-1/2-inch squares, and return to the freezer until service.

Chocolate leaves:

• 12 ounces/300 grams 72% chocolate
• 3 ounces/ 90 grams cocoa powder, for dusting before serving

Temper the chocolate. Place a sheet of parchment paper or acetate on a clean work surface and spread a thin layer (approximately 1/16-inch) of chocolate over the entire thing. (You may need to do more than one sheet's worth). Immediately pick the sheet up by two diagonal corners and place it on an inverted sheet pan (or it will harden and stick to the work surface…). When it is almost set, use a chef's knife to cut it into 3-inch squares (try not to cut the acetate or paper beneath). You will need at least 24 pieces. Leave them on the paper to set completely and store on the paper until you are ready to use them. Do not refrigerate; store in a cool dark place.

Ganache Praline:

• 1/2 cup/ 100 grams butter
• 1/2 cup/ 70 grams fondant
• 1/3 cup/80 grams almond praline
• 3 ounces /80 grams 72% chocolate (Michel Cluizel if you can, but anything would work)

Using a stand mixer, mix the fondant and butter until creamy. Melt the chocolate over low heat in a double boiler. Add the praline to the melted chocolate and combine. Then, add the slightly cooled (not too hot, less than body temperature), chocolate praline mixture to the fondant and continue to mix until smooth. Separate 12 of the square chocolate leaves from the parchment paper. Fill up a piping bag equipped with a 5-7 tip, and pipe little "balls" of ganache around the edges of the "leaves". Refrigerate.

Condensed Milk Cappuccino:

• 3 cups/600 grams milk
• 1 cup/ 300 grams sweetened condensed milk

Combine milk and sweetened condensed milk. Hold warm before serving and blend with a hand blender for a few minutes when you start plating. Be sure to make enough foam for all of the desserts.

Assembly:
Remove the ganache-trimmed squares from the refrigerator and place them on a tray. Top each with a square of rice crispy. Place a square of ice cream on top of that and then finish with another chocolate leaf dusted with cocoa powder. Put each stack on a plate and place the "cappuccino" on the side. Enjoy!