Entremet Celestial Dragon

Blend the almond paste and egg well, then whip until ribbon stage. Fold in melted butter (50°C), followed by the sifted dry ingredients

Warm the cream to 55°C and infuse with tea. Using the infusion, milk, and dextrose, warm to 65°C. Blend in gelatin, followed by melted chocolate. Lastly, add lemon and pour into Pain de Gênes

“Infuse the jujubes until soft, then discard the excess water. Press the softened jujubes to remove any remaining water. Warm the purée, IQF, and jujubes to 45°C, then add the sugar and pectin, followed by the honey. Bring to a boil, then pour over the namelaka

Mix all ingredients until they form a crumble, then bake until golden brown.

Melt all ingredients and mix well. Place into a ring of desired size and keep in the freezer.

Infuse for 2 hours, then blend well and strain

For the meringue, blend egg white powder, glucose, trimoline, and infusion. Whip to medium peak and set aside.

Melt the strawberry purée (1) with gelatin and bring to 25°C.

Blend the lemon purée, strawberry purée (2), and cold starch until well combined.

For the Chantilly, whip the cream with strawberry purée (3) to soft peaks. Set aside.

Mix the purée (1) mixture with purée (2) at 20–25°C. Fold in the meringue, followed by the Chantilly.