London Fog

Boil and rinse the kumquats 3 times.

Add in 1/3 of the water and sugar, and cook the kumquats over low heat.

Strain and add in 1/3 more of the simple syrup and repeat the process. Add the last 1/3 and repeat the process one more time.

Strain all the liquid, and robocoupe the kumquats, making sure to remove the seeds.

Boil the 2000g cream and 2g kappa carrageenan, then pour over 100g earl grey tea. Let steep overnight.

Strain the tea from the cream, and rescale the cream to 2000g. Add 2g kappa carrageenan. Boil the cream mixture, then pour it over the previously strained tea. Let steep for 20 minutes, then strain again.

Chill and use the next day.

Make an anglaise with the cream, milk, egg yolks, and sugar.



Pour the hot mixture over the BAHIBÉ 46% Milk Chocolate and emulsify to make the custard base.



Whip up the Early Grey Kappa Mixture and fold it in when the custard is at 95˚F (35˚C).

Whip up the eggs with the sifted confectioner’s sugar until full volume.

Sift the almond flour and all-purpose flour into the egg mixture and fold gently.

Start whipping the egg whites, egg white powder, and sugar into a meringue.

While whipping, start folding some batter into the melted butter, then combine completely.

Carefully fold the meringue into the batter and spread evenly onto Silpat-lined trays.

Bake at 500˚F (260˚C) for 8 minutes.

Paddle the softened butter until smooth.



Add in the brown sugar, salt, vanilla paste, and sugar.



Melt the chocolate and set aside to cool.



Add in the sifted dry ingredients and then stream in the cooled melted chocolate.



Sheet to 4, cut to shape, and bake at 350˚F (177˚C).

Put the water, sugar, and glucose into a pot and bring to a boil.



In a deli cup, blend the blue color, black color, titanium dioxide and a small amount of water together.



Add the color to pot right away. (The color needs to hydrate for a while.)



Add the bloomed gelatin into the mixture.



Pour the hot mixture over the IVOIRE 35% white chocolate and condensed milk and emulsify. Strain and store.

Melt the ABSOLU CRISTAL in a deli cup.



Add the titanium dioxide and immersion blend.



Transfer into a clean deli cup.