Mini high tea with smoked tea

Smoked tea is usually black tea that has been infused for several hours or many days over a fire covered with wet wood.

The smoke adds iodine, leather and spice notes to the tea. The flavour is reminiscent of whiskey.

This tea is best prepared at 95 °C. Leave to brew for 3.5 minutes.

Whip the Debic Mousse au Chocolat until light and airy and transfer to a piping bag.

Pipe the mixture into silicone moulds and cover with a piece of chocolate brownie.

Put in the freezer.

For the chocolate glaze, heat 60 ml whipping cream, glucose, sugar, cacao powder and water to 105°C.

Add the pre-soaked gelatine and pass through a fine sieve.

Cool to 40°C and coat the frozen chocolate mousse.

Leave to thaw in the refrigerator.

For the gel, boil the Aji Ichi Shibori with the agar agar for 3 minutes.

Cool and mix in a blender until you have a smooth gel.

Garnish the chocolate tartes with the gel and a sprig of lime cress.

Melt the panna cotta and add the rose water.

Pour into half-sphere moulds and leave to set in the refrigerator.

Put in freezer and remove from moulds when frozen completely.

Boil the rosehip juice with the agar agar for a few minutes and then leave to cool.

Mix in a blender until you have a smooth gel and transfer to a piping bag.

Fry the rose cracker and finish with rosehip gel, rose petals, violets and hibiscus flower.

Heat 100 ml parfait with 75 g Gorgonzola dolce.

Stir until smooth and then leave to cool.

Whip 400 ml parfait until light and airy and fold in the cooled Gorgonzola crème.

Transfer to a piping bag, pipe the mixture into half-sphere silicone moulds and put in the freezer.

Once completely frozen, remove from the moulds and stick two half-spheres together.

Garnish with small cubes of green apple and apple cress.

Bring the crème brûlée to the boil and add Pekoe Earl Grey liqueur and strong Earl Grey tea.

Pour into the bowls and leave to set in the refrigerator.

Sprinkle with sugar and brown using a cook's blowtorch.