Mandarin desssert

Bring the egg yolks, mandarin juice and sugar together in the Thermomix.

Heat to 80°C on setting 4. Add the cold butter and continue mixing until smooth.

Then melt in the soaked gelatine. Leave to set in the refrigerator.

Mix the sugar and butter with the butterfly blade in the food processor until smooth.

Add the powdered milk, yoghurt powder, flour, corn starch and sea salt and mix further.

Spread on a Silpat baking tray and bake at 160°C. Stir every 5 minutes using a whisk until the crumble is nicely golden brown.

Let cool and mix in the

Thermomix so no large lumps remain. Melt the white chocolate and mix it into the crumble.

Leave to set in the refrigerator.

Turn the crumble again until smooth.

Store it in the refrigerator.

Melt the butter with the saffron strands.

Mix the flour, trisol, egg white, sea salt and sugar together and mix well.

Add in the melted butter (make sure the butter is not too hot when you add it).

Spread the batter into a mould of your choice and bake at 160°C for 8 minutes.

Mix half the water with the lemon verbena in the Thermomix.

Sieve it and add the remaining water, sugar, glucose, trimoline, prosorbet, milk powder and yuzu juice.

Bring to the boil.

Then melt in the soaked gelatine. Transfer to the Pacojet jars and place in the freezer.

Churn the ice cream just before serving.

Transfer all ingredients, except the gelatine, to a Thermomix and mix at 85°C.

Then melt the soaked gelatine in it. Leave to cool and then transfer to an espuma bottle.

Aerate with 2 cartridges.

Shake well just before use.