Smoked Earl Grey &...Smoked Earl Grey & Bergamot Cloud

A sophisticated, multi-textured dessert featuring Earl Grey-infused mousse, bright bergamot gel, and a salted cocoa nib soil.

Ingredients

Cooking Instructions

1. 01

   Infuse 150ml of cream with the Earl Grey tea leaves by heating to a simmer, then removing from heat and steeping for 10 minutes. Strain through a fine-mesh chinois and chill.

2. 02

   Bloom gelatin in cold water. Create a sabayon by whisking egg yolks and 50g sugar over a bain-marie until pale and thickened. Dissolve the bloomed gelatin into the warm sabayon.

3. 03

   Fold the Earl Grey infusion into the sabayon. In a separate bowl, whip the remaining 150ml of cream to soft peaks and gently fold into the mixture. Pour into silicone sphere molds and freeze for 4 hours.

4. 04

   Prepare the 'soil' by rubbing butter into the flour, cocoa nibs, remaining sugar, and salt until it resembles coarse breadcrumbs. Bake at 170°C (340°F) for 12-15 minutes until crisp.

5. 05

   Reduce the bergamot juice with a tablespoon of sugar until syrupy to create a bright acidic gel.

6. 06

   Plate by placing a mound of cocoa nib soil in the center. Unmold the Earl Grey 'cloud' onto the soil. Dot the bergamot gel around the plate and garnish with optional edible cornflowers.