A tea jelly served with fresh citrus segments, covered with a caramelized Grand Marnier sabayon.
Zest 1 orange and 1 lime. Remove the rind and pith of the oranges and grapefruits with a sharp knife and remove the segments. Collect the juice of all the citruses.
In a saucepan, mix the water and the agar agar, then add the sugar and bring to a boil. Add the tea and 100ml of citrus juice and let infuse for 2 minutes. Filter the liquid, add the zests then half fill the half sphere silicone mold with it.
Let them rest in the fridge for 40 minutes.
Prepare a sabayon by whipping the double cream into a chantilly with 30g of icing sugar.
In a bowl, whisk the egg yolks and the caster sugar until the mixture becomes pale and fluffy, then add the Grand Marnier.
Then delicately mix the egg yolks and sugar with the chantilly.
Place the tea jelly in the middle of a deep plate and arrange the citrus segments around it, then cover with the Grand Marnier Sabayon. Sprinkle with sugar and caramelize with a blowtorch.
«You can prepare the sabayon with an electric whisk.»