Base

Melt chocolate and praline, add feuilletine and then place into mould.

Hazelnut Nougatine

Roast the hazelnuts on a baking tray until golden and keep warm.
Add the sugar and glucose into a pan and cook to 162˚c.
Add the warm hazelnuts and pour out onto a non stick mat.
Allow to cool and place into a food processer until a coarse texture.

Crème pâtissière

Bring the milk to the boil.
Whisk the egg yolks and the sugar together, then add the flour and corn flour and mix until smooth.
Pour half of the milk into the egg and flour mix and whisk in.
Add the remaining milk and then pour back into the saucepan.
Bring to the boil whisking continuously and cook for 1 minute.
Pass through a fine sieve and reserve for later use.

Earl grey stock

Add water, sugar, lemon and tea bags to a pan. Bring to a simmer and allow to infuse.

Jelly

Soften the gelatine in cold water.
Bring the tea to a simmer and squeeze out the excess water from the gelatine.
Add the gelatine into the tea and then chill until around 30˚c to use.

Gel

Whisk together and allow to stand for 10 minutes.
Bring to a boil and pour into a bowl. Place in fridge to set,
Once set, place into a jug blender until smooth.

Sorbet

Place the stock and fruit puree into a blender until smooth.
Taste and adjust as required.
Pour into ice cream machine and churn.

Glaze

Place the caster sugar, water and butter into a small pan. Gently heat to dissolve the sugar.
Sieve the cocoa powder and icing sugar into a bowl and pour the sugar, water and butter mix in.
Whisk until smooth and cool to 35˚c. Pour over chocolate mousse.