It’s tea time. Well not quite. It’s actually time for pudding. Tea on a plate, to be more precise.
Earl Grey mousse: Prepare 200 ml super strong Earl Grey tea. Sweeten with honey. Allow to cool on the fridge. Add 4 bloomed gelatine leaves and gently fold in 100 ml whipped heavy cream. Transfer to portion molds and allow to set in the fridge. Remove from the molds and dust with edible gold powder right before serving.
Lemon curd: In a bain-marie, whisk 50 ml lemon juice, 2 egg yolks, 50 g honey and one pinch of salt until thickish. Remove from the bain-marie and stir in 3 tbsp cold butter. Allow to cool in the fridge.
Pickled lemon: Bring lemon peel to a boil. Throw away the water and repeat. This way, your lemon won’t be bitter. Simmer in a sugar syrup consisting of equal parts of water and sugar for 15 minutes. Remove the peel from the pan and allow to dry on parchment paper. Fold into roses.
Honey almond cookies: Whip 2 egg whites with some vinegar and a pinch of salt until stiff. Stir in 50 g honey and gently fold in 50 ground almond. Pipe out small cookies and bake for 20 minutes at 150°C.
Assemble by placing clusters of the components next to each other.