Soak the liver in the milk, at 30°C, for a couple of hours.

Remove and dry.

Clean the liver, delicately separating the lobes and remove the connective tissue from the larger veins without ruining the meat.

In the meantime, reduce the beer on the heat by 50%, before cooling it in the blast chiller.

Allow the cleaned liver to marinate in the beer reduction and the spices for 6 hours.

Remove from the marinade and allow excess moisture to drip away.

Mould it into a terrine, then insert it into a vacuum bag and cook sous-vide for around 35 minutes at 55°C.

Remove from the sous-vide and cool in the blast chiller to 2°C , before allowing it to rest for at least two days in the refrigerator.

Boil the water with the sugar, vanilla and orange peel.

Immerse the almonds and hazelnuts in the syrup, drain them, place them on a silicon mat and dust with fleur de sel.

Place them in an oven until thoroughly crystallised (200°C for a few minutes).

Using a hot knife blade, prepare by cutting the terrine into two cubes around 8 cm long, 4 wide and 1,5 high.

Cover the six surfaces of the liver with the sweet/salted almonds and hazelnuts after inserting the vinegar inside the terrine, using a cinnamon stick, forming a heart of balsamico, closing the hole at the end with some foie gras until achieving a smooth surface.

Finally, insert the ice cream stick into the opposite side.