Dessert: Christmas Cones

Prepare the gelatin mixture ahead of time: soak the gelatin in water for 1 hour, then melt it at 55°C. Let it set for 24 hours before use.
Heat the purées with the lime juice and glucose. Mix the sugar and Pectin NH, then sprinkle in gradually. Bring to a boil. Remove from heat and add the gelatin mixture.
Pour about 30g per insert into the dome-shaped molds, then freeze.

Sift the dry ingredients. Beat the egg whites with the sugar until stiff peaks form. Gently fold in the egg yolks with a rubber spatula. Stir in the dry ingredients, then the melted butter.
Spread the batter evenly on a 30 x 40 cm baking sheet. Bake at 170 °C for about 12 minutes.
Let cool, then cut out 12 discs to fit the bases of the cones.

Using a spatula, mix together the flour, cornstarch, cocoa powder, ground hazelnuts, fleur de sel, sugar, and butter.
Bake at 150 °C for about 15 minutes in a convection oven. While still warm, stir in the dark chocolate and praline.
Roll out between two sheets of parchment paper to a thickness of 3 to 4 mm, let it set, then cut out 12 discs.

Soak the gelatin. Bring the cream (1) to a boil with the split and scraped vanilla bean.
Mix the eggs, egg yolks, and sugar. Pour the hot cream over the mixture, then cook at 85 °C.
Add the gelatin and cool quickly. Whip the cream (2) until light and fluffy, then gently fold it in.

Pipe the Catalan mousse into the cone-shaped molds, carefully coating the sides.
Place the frozen red berry-lime insert in the center.
Cover with mousse.
Top with the Marigny biscuit, followed by the chocolate-praline crisp.
Smooth the surface and freeze completely before unmolding.

Melt the cocoa butter and chocolate.
Add food coloring until the desired shade is achieved, then mix.
Spray onto the completely frozen desserts using a spray gun fitted with a 1.4 mm nozzle.

Prepare the gelatin mixture the day before: Soak the gelatin in water for 1 hour. Melt at 55°C and let it rest, ideally for 24 hours, before use.
Heat the cream (1) with the glucose and invert sugar. Add the soaked and squeezed gelatin. Pour over the milk chocolate couverture and emulsify. Add the cold cream (2), blend, then let set in the refrigerator. Whip with an electric mixer until the mixture has a smooth texture and is firm enough for piping.

REINDEER POCHAGE
Place the cone on a turntable. Using a small Saint-Honoré tip, pipe the whipped ganache from top to bottom, rotating the stand evenly to create successive layers around the cone.