INGREDIENTS
1
Fennel fronds
1
Mint, leaves
2
sprigs Rosemary
1
Rosemary buds
3
Egg yolks
20 g
Honey
215 g
53% chocolate
100 g
53% coverture chocolate
3 1/2 g
Agar
50 g
Almond meal
15 g
Cocoa powder
20 g
Flour
370 g
Sugar
100 milliliters
Orange juice
50 g
Butter
500 g
Cream
200 g
Milk
1/2 tsp
Bi-carb soda
1.5g citric acid
1g gellan
20g glucose
1
Leaf gold gelatine, softened in iced water
orange segments