In a saucepan, mix together the milk, cream, honey, sugar syrup, glucose and powdered milk. To one side, prepare the Taleggio
by cutting it into small cubes. Add the cheese to the milk mixture and heat to 85°C.
Prepare a bowl with a chinois and pour in the contents of the saucepan. Cover and place in a blast freezer. When cold, pour the liquid into an ice-cream machine to make it creamy. Leave the ice-cream to harden in a dome-shaped silicone mould.
Cut the apple, pear, squash, courgette and celery brunoise and place in a bowl.
Mix together the maple syrup, sugar and water. Form a syrup and pour into the bowl with the brunoise.
Leave to soak for at least an hour and a half. Arrange the fruit and vegetable salad on a plate with the maple syrup, place the ice-cream dome on top and decorate with spelt flakes and a sprig of celery.