Valrhona ganache with orange ice cream and pistachios

Serves 4

10 centiliters (1.4 ounces) heavy cream
25 grams (.9 ounce )sugar
125 grams (4.4 ounces) Manjari chocolat (64% cocoa)
100 grams (3.5 ounces) Lactée chocolate (35%cocoa)
1 egg

Bring cream and sugar to boil. Melt the chocolates in the sugar cream. Pass the egg through a fine-meshed chinois. Mix the egg into the chocolate cream. Pour into a stainless steel tray. Let set in refrigerator.

Orange ice cream
200 grams (7 ounces) sugar
50 centiliters (17 ounces) heavy cream
50 centiliters 17 ounces) milk
12 egg yolks
10 centiliters (1.4 ounces) Grand Marnier

Bring sugar, cream and milk to boil. Pour over the egg yolks. Add Grand Marnier. Simmer over low heat until it reaches 170° F. Strain through a fine-meshed chinois. Chill. Process in a ice cream machine.

Garnish
1/2 cup pistachio nuts
Pinch salt
Orange zest from 1 orange
2 ounces Grenadine
Powdered sugar, to taste
1/2 cup Crué (roasted and crushed cocoa beans from Valrhona ChocolateP
1/2 cup sugar
1/2 cup water

Roast the pistachio nuts in a non stick pan, add salt.
Simmer the orange zest in grenadine until tender. Strain through a fine-meshed chinois and add powdered sugar.
Bring sugar and water to boil and put crué in. Caramelize and put up on a marble top. Chop into small pieces.

Cacao sauce
1/2 cup cacao powder
1/2 cup sugar
1/2 water
Kahlua, to taste

To make the cacao sauce bring cacao powder, sugar and water to boil, add some Kahlua liqueur, reduce to syrup.

To serve
Plate ganache and top with quenelle of orange ice cream. Garnish plate with cocoa sauce, pistachios, Grenadine sauce, and caramelized cocoa beans.