Chocolate and Mauritian tea duo with cardamom sorbet

Two of the tastiest treats - chocolate and tea - combine to make this year-round dessert

For the biscuit:

• 50g egg white

• 30g egg yolk

• 50g sugar

• 15g cocoa

For the chocolate mousse:

• 50g egg yolks

• 25g eggs

• 40g sugar

• 25g water

• 170g cream

• 130g pure Caribbean chocolate

For the tea-flavoured "crème brûlée":

• 250g cream

• 2 egg yolks

• 5g vanilla tea

• 2g gelatin

For the cocoa biscuit:

• 50g butter

• 25g glucose

• 25g milk

• 60g ground cocoa bean

• 1g pectin

• 60g sugar

For the green cardamom sorbet:

• 100g milk

• 100g cream

• 30g sugar

• 1g pectin

• 2g cardamom

1) To make the biscuit: beat egg white until it becomes a meringue, tighten it with sugar, add yolks, sieved cocoa, mix. Spread on greaseproof paper, cook for 10 minutes at 180°c.

2) To make the chocolate mousse: blanch yolks with sugar, heat in a bain-marie, beat until completely cool. Melt chocolate with water. Beat cream until thick. Add both mixtures to the first one.

3) To make the tea flavoured 'crème brûlée': bring cream to boil, let the tea brew in it. Quibble, boil again, mix with yolk.

Add soft gelatin. Mould.

4) To make the cocoa biscuit: boil milk, butter and glucose. Add sugar and pectin, cook at 106°c, add ground cocoa bean, cool down, spread and cook at 170°c. Cut it and give it the shape that you want.

5) To make the green cardamom sorbet: bring cream and milk to boil. Mix sugar with pectin, add it at 80°c. Grind cardamom, add it and leave to brew for 30min.

6) On a serving plate, layer each pudding on top of each other to resemble the display photo.