Perfume of Sicily

Clean the basil leaves. Boil some water. Blanch the basil leaves for few seconds. Remove the leaves and quickly preserve in water and ice.
Dry the leaves with some paper and mix them with the 300g of water using a blender to obtain a basil water. Strain and reserve in fridge.

Introduce the albumin to the basil water using a blender. Let it at room temperature around 20 minutes. Beat it in the mixer with the wire whip until obtain a soft meringue texture. While whipping the meringue heat the water and sugar to 120ºC.
Add the syrup to the meringue and let it cold while beating.

Combine eggs and sugar with a hand blender, add water previously mixed with corn flour. Mix well.
Weigh the rest of ingredients in a saucepan. Bring to a boil over medium heat and cook whisking vigorously until glossy, smooth and fine. Remove from heat.
Pour immediately into an appropriate container.
Cover with cling film touching the surface and leave to cool at 4ºC for 12 hours approximately.
Remove the cream from the refrigerator and pour directly into a mixing bowl. With a wire whip mix at medium speed in order to get a smooth and glossy texture.

Mix the solids together. Add this mix to the water, moving with a Wisk to integrate everything well. If it is necessary, mix it with the hand blender. Heat until 82ºC, let it cold in fridge for 12h. Add the lemon purée and introduce it in the ice cream machine.

In the mixer with the flat beater mix the sugar with the butter.
Melt the chocolate and mix it with the milk and the almond praliné. Add it to the butter. Mix it well and add the flour.
Stretch wit a roller between two oven papers. Around 2mm. Cook it at 140ºC.
Let it cold and crash it until obtain a powder. Set aside.

Mix all the ingredients using a blender. Strain it and introduce it in a siphon with 2 charges. Reserve it in fridge around 2h before using.
To cook the cake introduce it in a plastic glass, fill ¾ parts. Cook it for 1 minute at maximum power.