Catalan cream? Yes, but with provolone cheese! The revolutionary 2-star Michelin dessert | Chef Reci

Ingredients

• 500 g milk
• 500 g fresh cream
• 160 g granulated sugar
• 200 g of egg yolks
• 10 g licorice powder
• 10 g brown sugar
• 10 g candied citron
• 5 g gelatin sheets
• 300 g lemon juice
• 200 g water
• 100 g granulated sugar
• 1 green apple (previously cored and cut into cubes)
• 4 g agar agar
• 600 g milk
• 70 g dextrose
• 50 g fresh cream
• 30 g milk powder
• 5 g of spirulina algae
• 4 g ice cream neutral
• 2 vanilla pods
• 220 g milk
• 120 g of provolone del Monaco cheese
• 50 g of walnut kernels