Cream infusion

Add the tea to the hot cream and allow to infuse for 3 minutes
Add to the cool cream and mix together before passing

Parfait

Whip egg yolks until thick and pale
Bloom gelatine, squeeze out excess water and whisk into egg yolks
Bring sugar and water to 118ºc
Add sugar mix to yolks and whip until cool
Fold in softened mascarpone
Fold in soft peak cream infusion

Cherry Jam

De stone and cut the cherries into quarters.
Place all into a pan, and take to 110ºC.
Pipe into moulds.

Almond Praline

Blend the almond butter and icing sugar together until smooth.

Almond Base

Melt the praline paste and white chocolate over a bain marie.
Remove from the heat and stir in the feuilletine flakes to combine.
Spread between greaseproof then chill. Once chilled cut into discs.

Dulcey Spray

Melt the cocoa butter and chocolate over a bain marie.
Transfer to a spray gun and spray the frozen parfaits.

Pistachio ice cream

Add all ingredients except the amaretto in the thermo and bring to 100ºc.
Add in amaretto then freeze in paco canisters and blend when fully frozen.

Muscavado tuile

Blend the dry ingredients together, then mix the wet ingredients together.
Combine the wet and dry mix together.
Spread in leaf moulds
Bake for 6 mins at 170ºc
Take out of moulds while still warm and hang over a rolling pin

Cherry gel

Add all to a pan and whisk all together then bring to the boil for 1 minute.
Leave to set in the fridge then blend and pass.