• Soft cake with vine peach and white tea
• Strawberry vine peach cream
• Mousse, vine peach, white tea
• White Tea Jelly
• Strawberry chocolate shell
• Chocolate decoration

Beat the egg white with the sugar until stiff to obtain a supple meringue. At the same time, mix the egg white powder with the sugar, egg yolk and puree. Mix the tea with the powders and add them on top without mixing. When the meringue is ready, pour the hot melted butter over the powders and mix well to a creamy texture, then gently fold in the meringue. Spread 2250g on a 60x40cm baking sheet and bake for about 25 minutes at 160°C in a fan oven. Cut out 12 cm diameter discs when the cake is completely cold.

Heat the first part of the puree with the butter and gelatin, then pour over the chocolate to obtain a ganache. Mix with the second part of the puree between 10 and 20°C. Leave to crystallise in the fridge and mould about 120g into Ø12cm silicone discs, then stick a cake disc on top. Freeze all items.

Wash the tea in cold water, then boil the water and steep the tea for 15 minutes.
Reassess the amount of water infused and reheat with the puree and gelatin mass.
Pour over the chocolate to make a ganache, and at 35°C gently mix with the semi-whipped cream.

Heat water and let the white tea steep for 15 minutes. Cut the infused water to obtain the right amount and heat it with the sugar and gelatin mass.
Mix with cold water and gold leaf.

Heat the cocoa butter to 80°C and pour it over the chocolate. Temper to 30°C and mould a shell in a cupole 120 silicone mould, a conical chocolate mould, and a mini truffle silicone mould. Keep the rest to reheat the frozen cake to 35°C, then spray the surface.

Blend the dark chocolate until you get a paste, then shape the handle of the teapot

Place the base of the moist, creamy cake in the Elipse silicone mold, and pour in the light mousse to fill the mold to 80%. Let it freeze and pour a layer of jelly over the top. Freeze again and remove from the pan. Glue the conical chocolate shell to the side, place a Ø12cm ring on the jelly to protect it, and dip the frozen cake in the chocolate shell at 35°C. Glue the chocolate shell truffle to the crispy dome and spray the chocolate shell at low pressure on the cake and dome to make a fine structure. Glue the handle to finalize the decoration