Refined Bond

Blend the Earl Grey tea powder with the cream.

Whip the cream to soft peaks and prepare the pate a bomb.

In a pot, bring the sugar and water to a boil at 120°C. Whisk the egg yolks separately.

Once the sugar syrup reaches 120°C, slowly pour it into the whisked egg yolks and continue whisking until the mixture reaches ribbon stage.

Take a small portion of the cream and mix it with the melted gelatine mass.

Gently fold in the pate a bomb

Melt the white chocolate, cocoa butter, and almond paste. Stir in the sea salt flakes until well combined.

Add the feuilletine to the mixture and stir until fully incorporated.

Whisk egg yolks and sugar (a) into a sabayon for around 15 to 20 minutes, until it reaches ribbon stage.

Whisk egg whites and sugar (b) into a meringue until medium peak.

Fold the sabayon, meringue, and dry ingredients together. Then, take a portion of the mixture and mix it with the warm melted butter.

Fold the butter mixture back into the main batter, then spread onto a baking tray.

Fold the butter mixture back into the main batter, then spread onto a baking tray.

Warm the milk and Debic Stand & Overrun

Add the gelatine mass to the warm mixture and stir until fully melted

Slowly pour the mixture over the milk chocolate, hazelnut paste, praline, and cocoa butter, then blend until smooth

Infuse mandarin puree, yuzu puree, and orange zest in a vacuum bag for at least 2 hours in the chiller.

Mix sugar and NH pectin together, then sieve out the orange zest once infused.

Warm up the mandarin and yuzu puree to around 45°C, then add in the pectin and sugar, stirring well. Boil the mixture until it reaches 100°C.

Pour into the mold or ring, then freeze. Prepare for assembly.