Streusel “Levain”:
250 grams all-purpose flour
250 grams sugar
250 grams butter
5 grams salt
187 grams almond flour
10 grams milk
40 grams fresh yeast

White Beer Sorbet:
200 grams water
100 grams sugar
70 grams atomized glucose
60 grams liquid glucose
450 grams Franziskaner beer
Zest and juice of ½ lemon

Tangerine Sorbet:
260 grams water
280 grams sugar
100 grams atomized glucose
1 kilo tangerine juice

To Assemble and Serve:
Freeze-dried apricots, ground into a fine powder
Delicately flavored herbs, for garnish

METHOD
For “Le Rocher”:
Mix together sugar, cocoa, malt powder, salt, and kuzu. Put cream and water in a pot and mix in the dry ingredients; bring to a boil carefully while gently scraping bottom of the pot with a rubber spatula. Put gianduja and chocolate in a bowl and strain hot cream over top. Stir to emulsify and then cool to 45°C/113°F. Pour into a siphon and charge three times. Dispense in an even layer into a deep narrow loaf pan lined with plastic wrap. Freeze in a -40°C blast chiller for 8 hours.

Shatter into abstract pieces and store covered in the freezer.

For the Streusel “Levain”:
Preheat one oven to 140°C/284°F, and another oven to 70°C/158°F. Mix flour, sugar, butter, salt, and almond flour until there are pea-sized clumps of butter. Combine milk and yeast until homogenous; then add to flour mixture blending until just incorporated. Spread out on a sheet pan and bake in the 140°C/284°F oven (vented) until dry and golden. Transfer to 70°/158°F oven; bake for 1 hour to finish drying. Process in a Thermomix* until smooth, then pour into a shallow pan to cool for about 8 hours.

Roll 6 gram pieces into “pebbles.” Set aside in refrigerator.

*Because of the butter, the mixture should liquefy while in the Thermomix.

For the White Beer Sorbet:
Bring water, sugar, and both glucose to 85°C/185°F; then cool to 4°C/39°F. Gradually add the beer, zest, and juice and mix thoroughly. Portion into Pacojet beakers.

For the Tangerine Sorbet:
Bring water, sugar, and glucose to 85°C/185°F; then cool to 4°C/39°F. Gradually add the juice and mix thoroughly. Portion into Pacojet beakers.

To Assemble and Serve:
Place “le rocher” in the center of the plate. Arrange two pebbles of streusel around it, followed by one quenelle of each sorbet. Sprinkle a small amount of apricot powder on the tangerine sorbet, and finish the plate with a garnish of herbs and flowers.