For the mousse: 100g/3½oz candied pecan nuts cream, 40g/1½oz fresh cream, 2 egg yolks, 125g/4½oz milk, 30g/1oz sugar, 1 gelatin sheet. For the milk: 200g/7oz milk, herbs (cinnamon, peppermint, calamint, cola grass, juniper, verbena), 50g/2oz sugar. For the ice-cream: 250g/9oz fresh milk, 250g/9oz cream, 160g/5½oz sugar, 50g/2oz glucose (or acacia honey), 1 vanilla pod, 100g/3½oz khan sugar, 25g/1oz white vinegar. For the Rinomato gelatin: 50g/2oz of Rinomato liqueur (rhubarb taste), 2g/0.07oz of Elastic (powder).
Heat the milk, sugar, cream, glucose and the vanilla pod up to 85C/185F, let it chill and whisk in the ice-cream robot. Meantime make the syrup reducing the vinegar with the khan sugar. Add it in the ice-cream creating different layers. For the pecan mousse: prepare a vanilla mixture with the egg yolks, milk and sugar; add the gelatin sheet and let it cool in the fridge for 4 hours. For the gelatin: boil the Rinomato liquor with the Elastic and lay the mixture on a baking tin. Boil the milk with all the herbs, the sugar and infuse for 3 minutes, sift and put in the fridge. Serve at your own pleasure, decorating with aromatic herbs leaves.