Two of the tastiest treats - chocolate and tea - combine to make this year-round dessert
For the biscuit:
• 50g egg white
• 30g egg yolk
• 50g sugar
• 15g cocoa
For the chocolate mousse:
• 50g egg yolks
• 25g eggs
• 40g sugar
• 25g water
• 170g cream
• 130g pure Caribbean chocolate
For the tea-flavoured "crème brûlée":
• 250g cream
• 2 egg yolks
• 5g vanilla tea
• 2g gelatin
For the cocoa biscuit:
• 50g butter
• 25g glucose
• 25g milk
• 60g ground cocoa bean
• 1g pectin
• 60g sugar
For the green cardamom sorbet:
• 100g milk
• 100g cream
• 30g sugar
• 1g pectin
• 2g cardamom
1) To make the biscuit: beat egg white until it becomes a meringue, tighten it with sugar, add yolks, sieved cocoa, mix. Spread on greaseproof paper, cook for 10 minutes at 180°c.
2) To make the chocolate mousse: blanch yolks with sugar, heat in a bain-marie, beat until completely cool. Melt chocolate with water. Beat cream until thick. Add both mixtures to the first one.
3) To make the tea flavoured 'crème brûlée': bring cream to boil, let the tea brew in it. Quibble, boil again, mix with yolk.
Add soft gelatin. Mould.
4) To make the cocoa biscuit: boil milk, butter and glucose. Add sugar and pectin, cook at 106°c, add ground cocoa bean, cool down, spread and cook at 170°c. Cut it and give it the shape that you want.
5) To make the green cardamom sorbet: bring cream and milk to boil. Mix sugar with pectin, add it at 80°c. Grind cardamom, add it and leave to brew for 30min.
6) On a serving plate, layer each pudding on top of each other to resemble the display photo.
