COCOA AND EARL GREY TEA STREUSEL • butter 320 g • sugar 320 g • Sicilian almond flour 320 g • stone ground pastry flour 255 g • cocoa 60 g • Earl Grey blue flower tea 15 g • sea salt 5 g Weight all the ingredients separately. Cut the butter into cubes and put into the refrigerator. Put the castor sugar and the tea in a peppermill and grind into powder. Mix the following ingredients together in a mixer with a paddle attachment: flour, almond flour, the sugar compound, cocoa powder and salt. When all the ingredients are well amalgamated, gradually add the butter and mix until the dough is smooth and even. Keep refrigerated for 3 hours. Pass through a suitable size grill and store in the freezer. Bake in a convection oven with the vent open at a temperature of 160°C. JIVARA VELVET CREAM • custard 460 g • Jivara 40% couverture 46 g • powdered gelatin 3 g • water to dissolve the gelatin 15 g • soft, fresh mascarpone 460 g Weigh the ingredients separately. Rehydrate the gelatin in abundant cold water and let it dissolve in the custard at a temperature of 65°C. Gradually pour the custard onto the couverture previously melted at 40-45°C. Stir vigorously until shiny and elastic, a sign of a successful emulsifying process. Repeat this operation 4–5 times in order to maintain the structure. Mix to reform the structure and add the mascarpone. Store in a refrigerator at a 4°C covered with a cling film. 14 RECIPES
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