Chocolate and Toffee Dome, Amarena Cherries, Sugar Crown

Procedure:

1. Hydrate gelatin sheets in water until soft, drain properly to get rid of excess liquid.
2. In a bowl whisk together the sugar and the egg yolks until all blended.
3. In a pan heat up 1 quart of heavy cream and half of the toffee pieces, bring to a boil and whisk it until the toffee is melted the bring back to a simmer.
4. Add a ladle of the toffee/cream mixture to the egg yolks then add the egg yolks and the gelatin sheets to the mix. Whisk until fully incorporated. Remove from the heat and cool down.
5. In a clean and dry bowl whisk the egg whites until soft peaks are formed.
6. In a different pot melt the semi-sweet chocolate chips with one cup of milk. Whisk until fully melted, cool down and set aside. Do the same procedure for the white chocolate chips and reserve.
7. Fold the chocolate ganache with the whipped cream, the toffee/cream mixture, the remaining toffee pieces and the egg white merengue.
8. Pipe the mixture to a half sphere silicone mold and freeze.
9. Once frozen garnish with dark and white chocolate ganache, place the sugar crown on top
10. Use the Amareno cherries with the syrup for the corners of the plate and place on top of the dome.