Mini high tea with oolong tea

Heat the crème caramel until it reaches boiling point and pour into the dishes.

Leave to set in the refrigerator.

Caramelise the sugar in a pan and add 500 ml mandarin juice.

Reduce until you have a caramel sauce.

Boil 200 ml mandarin juice with the sugar and agar agar for a few minutes.

Allow to cool, then mix until you have a smooth gel and transfer to a piping bag.

Garnish with a segment of mandarin and the mandarin caramel sauce.

Line the bottom of a stainless steel tin with shortcrust pastry.

Add crème patissière and blueberries on top.

Bake in the oven and allow to cool.

Beat the tiramisù until light and airy and add on top of the base.

Leave to set in the refrigerator and finish with the crumble topping and lime zest.

Cut into equal portions.

Melt the panna cotta, add the triple crème cheese and the zest of 2 limes.

Mix well, pass through a fine sieve and divide the mixture among the glasses.

Heat the Pekoe Ceylon tea liqueur and then flambé.

Add 4 sheets of pre-soaked gelatine and leave to cool to room temperature.

Pour on top of the panna cotta and leave to set in the refrigerator.