Small coffee meringues:
Make a Swiss meringue, add the coffee extract. Pipe the meringues into a point with a number 6 or 8 nozzle. Bake in the oven at 100°C.
Make the shortbread dough. Once cold, roll out the dough to a thickness of 2 mm then cut out discs using a 10 cm diameter cutter. Bake in the oven on a silicon mat at 160°C.
Almond and lemon base:
Use the same method as when making almond cream, then carefully fold in the egg whites that have been whisked with the sugar. Spread out onto a baking sheet to a thickness of 6 mm and bake in the oven at 160°C. Once cool, cut out discs using a 6 cm cutter.
Crème brûlée with Baileys®:
Make a crème anglaise, strain through a china cap sieve onto the gelatine then add the Baileys®. Fill the flexipan imprints using a piston funnel. Freeze.
Blanch the egg yolks and sugar. Pour the hot cream on top and cook like a crème anglaise. Strain through a china cap sieve onto the gelatine, coffee extract and espresso. When the mixture reaches 30°C, add the soft whipped cream.
Heat the water, sugar and glucose to 103°C. Pour onto the gelatine, white couverture chocolate, cocoa butter and condensed milk. Blend and add the food colouring. Use at approximately 32°C.
Heat the syrup and pour onto the gelatine and coffee extract.
Pipe the creamy coffee half way up the Saint-honoré mould then insert the crème brûlée with Baileys®. Top with a disc of almond and lemon base. Freeze then remove the mould. Glaze then position on a shortbread disc. Decorate with a chocolate and gold thread ribbon and 3 small coffee meringues. When the coffee foam is almost ready, use an airbrush, or a compressor tube that has been pierced with holes using a needle, to create froth. Place the foam on the pastry.