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Step 1: Maple and physalis ice cream       
Ingredients:
- 6 egg yolks
- 50 ml liqueur d'or
- 500 ml 35% cream
- 50 ml sugar
- 50 ml maple sugar
- 25 ml maple syrup
- 25 ml glucose (optional, may be replaced with maple sugar)
- 125 ml of physalis

Method:

1. Sizzle the physalis in the maple syrup and glucose for 10 minutes, mix.
2. Heat the 35% cream.
3. Blanch the egg yolks with white sugar and maple sugar.
4. Pour half of the hot cream on the eggs and place them in a casserole.
5. Sieve and incorporate the physalis syrup and the liqueur d’or.
6. Stir until desired consistence .
7. Place in the ice cream maker
8. Pour into rings of 5 cm diameter and 5 cm high and place in deep cold

Step 2: Maple caramel crunch with lemon

Ingredients:

- 50 ml butter
- 100 ml syrup
- 60 ml sugar
- 60 ml flour
- 15 ml lemon juice

Method:

1. In a casserole, heat the butter, syrup and the sugar until it melts.
2. Add the flour and heat for 1 minute to boiling point stirring.
3. Turn off stove while adding lemon juice .
4. Add a tea spoon of the mixture. Place on a pastry sheet covered with parchment paper(leave a space between).
5. Place in oven at 350F until a light coloration on the sides (about 8 minutes).
6. Let cool until it becomes crunchy.

1. Lightly boil water and maple syrup in a large casserole.
2. In a bowl add dry ingredients and cold butter.
3. Add milk and stir lightly.
4. Put mixture in a pastry pouch drop delicately in a casserole of water and maple, cut into small chunks with scissors. Let sizzle for 15 minutes.
5. Remove from syrup and reserve hot and cover.
6. Place the physalis in the syrup and poach for 20 minutes until sizzle and mix well with dumplings and a few tea spoons of hot syrup.
7. Serve immediately

1. Remove ice cream from the mould, cut 3 slices.
2. Place caramel maple crunch between layers of ice cream.
3. Serve hot dumplings in decorative glass on a plate.
4. Decorate with nuts, fresh physalis, crumble, etc.

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