1000 ml Debic Crème Caramel
1 x limezest
100 ml blood orange juice
240 ml whipping cream, unsweetened
288 ml water
360 g sugar
120 g cocoa powder
40 g sheet gelatin
60 g butter, unsalted
110 g flour
60 g icing sugar
50 g almond powder
5 g cocoa powder
5 ml water
Chocolate sponge cake
150 g egg whites
30 g almond powder
30 g cocoa powder
35 g sugar
10 g flour
Blood orange foam
300 ml blood orange juice
35 ml soda water
6 g sheet gelatin
60 ml milk
75 ml lemon juice
15 ml yuzu juice
35 g egg yolk
40 g sugar
250 g white chocolate
40 g butter, unsalted
Bring the Crème Caramel to the boil with the blood orange juice and the lime peel, pass through a fine sieve and divide among the circular moulds.
Leave to set in the refrigerator and place in the freezer until the rings have frozen completely.
Reduce the whipping cream with the sugar and water to a third and then add the cocoa powder and the soaked gelatin.
Leave to cool to 30°C and then use to gel the frozen rings.
Airbrush the rings with gold, copper and bronze spray and leave to thaw in the refrigerator.
Mix all the ingredients together and rub it between your fingers to make a crumble.
Bake in a convection oven at 140°C for 20 minutes.
Chocolat sponge cake
Mix all the ingredients in the blender and rub through a fine sieve.
Transfer to a siphon and aerate with two gas cartridges.
Pipe the mixture into a cardboard coffee cup until it is 1/3 full.
Cook in the microwave oven at 800 watt for 40 seconds.
Leave it to cool in the cup, then remove it and tear into small pieces.
Blood orange foam
Heat 50 grams of the juice and dissolve the soaked gelatin in it.
Add the remainder of the juice and the soda water.
Transfer to a siphon and aerate with one gas cartridge.
Leave in the refrigerator overnight and shake well to create a nice foam.
Mix the egg yolk together with the sugar.
Bring the milk, lemon juice and yuzu to the boil.
Add to the egg mixture and cook at a low temperature until it begins to bind.
Add the white chocolate and finally the cold butter.
Transfer to a piping bag and leave to cool to form a lovely cream.
Place the ring in the centre of a plate and sprinkle a tablespoonful of the crumble on the left. Tear off two pieces of sponge cake and place next to the ring, pipe the foam next to it and finish with the yuzu cream and sprigs of atsina cress.