Shoal

Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
Add PG-10 agar and agar agar, and bring to a boil again.
Pass through sieve and pour into mould.
Leave to cool and cut into small pieces.

Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
Add sugar and egg white powder, and create bubbles with hand blender.

Add to sour cream and white chocolate Chantilly.

Mix together tempered chocolate and sea salt.
Add to chocolate and spice sablé.

Mix together unsalted butter, sugar, sea salt and lemon zest.
Add hazelnut powder and almond powder.
Mix in spices, cocoa butter, flour and cocoa powder.
Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.

Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
Freeze with nitrogen.

Bring cream to a boil, then add gelatine sheets.
Add chocolate and mix with hand blender.
Add sour cream and kirsch, and mix until smooth.
Store in refrigerator and whip when cool.