Kaleidoscope

Combine eggs, sugar and salt.

Whisk in dry ingredients then add melted butter.

Add milk and orange peel then strain.

Spread on a stencil, 11 cm diameter

Bake at 170° C during 7 minutes then make a flat ice cream cone shape.

Boil all the ingredients then let them rest.

Whip all the ingredients.

Mix 100 grams light cream, sugar and invert sugar.

Heat to 70°C.

Add tea leaves then simmer for 3 min.

Strain and add 20 gr of cream then make a ganache.

Fold jam, cream, ganache and nuts with crepe.

Place the crepe into rolled cookie then cover with agar film bag.