Earl grey tea 40g
Cook a crème anglaise at 85ºC. Add the trimoline and the 4 g of stabiliser, then leave the Earl Grey tea to infuse. Strain and reserve cold.
Lemon water ice
Lemon pulp 330g
Orange juice 6g
Make a syrup with water, sugar and glucose. Add the fruit purées and boil again. Strain and reserve cold.
Whole hazelnuts 180g
Icing sugar 180g
Roasted hazelnuts 115g
Whip the whites and stiffen with sugar. Make a TPT with the hazelnuts and the icing sugar then sieve. Mix gently using a spatula. Bake at 175ºC/180ºC in a ventilated oven.
Turn out the frozen bombes. Reserve in the freezer. Make a mixture with icing paste, milk and roasted hazelnuts (10% mixture). Dip the bombes in the hot icing paste.