TLM dessert

1. Use a spatula to mix together the flour, almond flour, icing sugar, salt and diced butter until you have a sandy texture.
2. Add the eggs and mix until the dough comes together and leave stretched and covered in the refrigerator for 24 hours.
3. Roll out the dough to a thickness of 3.5 mm and cut out 12 cm² squares.
4. Rest for about 20 minutes and pre-cook in the oven at 160 ºC. 

1. Whip the almond flour, sugars and egg yolk.
2. Gradually add the eggs until you have a stiff batter.
3. In a separate bowl, beat the egg whites with the sugar and mix the two together.
4. Add the chocolate and melted butter at approximately 45 ºC.
5. Finally add the cocoa powder sieved with the flour.
6. Measure out onto the cooked squares of almond sable dough.
7. Bake at 180 ºC in a convection oven.

1. Boil the whole lemons for about an hour until the peel is well hydrated (change the water approximately 5 times during cooking).
2. Cut in half, remove the insides and pass through the meat mincer until you have a thick sauce.
3. Weigh out the required amount of lemon pulp and add the lemon juice and water.
4. Heat the sugar and combine with the pectin. 
5. Boil for one minute, take off the boil and add the gelatine leaves.
6. When the temperature is around 40 ºC, add the mint, lime and pour approximately 70 g into 12 cm square moulds.  

1. Mix together the infusion of jasmine tea and sugar and heat to around 40 ºC.
2. Add the previously hydrated gelatine leaves.
3. Chill to approximately 20/25 ºC, add the Xantana and blend with a stick blender.
4. Finally add the lightly whipped cream.
5. Pour around 120 g onto the lemon compote frozen in the 12 cm square moulds. 

* Note: For the infusion of tea, take 880 g of milk, 220 g of single cream and 70 g of jasmine tea.
Heat the liquid to 90 °C, pour the tea and leave to infuse for 4 minutes. Strain and separate the 750 g required for the recipe.

1. Boil the milk with the single cream and add the gelatine leaves.
2. Pour onto the couverture and emulsify.
3. Check the temperature and, when everything is at around 40/45 ºC, combine with the lightly whipped cream.
4. Assemble the cake immediately.

1. Heat the water with the cocoa powder, add the sugar and the glucose syrup.
2. Bring to the boil, take off the heat and add the condensed milk and gelatine leaves.
3. Pour the mixture onto the dark couverture and emulsify.
4. Pass through a sieve and put in the fridge.
5. Use approximately 40 ºC on the previously frozen cakes.

1. Melt the chocolate and anhydrous butter.
2. Add the cocoa powder and temper the mixture.
3. Lay onto the chocolate plaques.

1. Cut out three rectangular plaques of milk chocolate. 
2. Once set, join together and lay on the chocolate decoration simulating a cocoa pod.
3. Paint with dark chocolate (50% chocolate-50% cocoa butter) to achieve a velvet effect and place on the surface of the cake once glazed.