Recipe Cherry Blosso

Mix the sugar with the agar-agar and add it to the purée with the invert sugar.
Bring to a boil and add the gelatin mass.
Let set properly in the refrigerator.
Blend until you obtain a firm, creamy gel.
Transfer to a piping bag.

Heat the water to 45°C (113°F), then rain in the sugars, well mixed with
the stabilizer.
Bring the mixture up to 84°C (183°F).
Remove from the heat and cool down quickly.
Let mature for 24 hours.
Add the mezcal and the mango, blend with an immersion blender and
churn.

Let the purée thaw over a strainer so that only the water drips through,
without the fiber.

Temper the egg white, yolk and honey to 20°C (68°F), then emulsify with the
paste and the oil.
Add the sugar, flour and tea, and emulsify again.
Strain, add the salt and pour into the siphon with 4 charges.
Dispense 30 g and cook for 35 seconds at maximum power.
Store upside down on a tray lined with a Silpat and keep in the refrigerator.
Crumble the sponge into small pieces and keep in the refrigerator until needed.

Slightly soften the butter and add the flours and the sugar.
Knead until you obtain a compact dough.
Shape the dough into a log and keep in the refrigerator.
Crumble the dough with the help of a wire rack.
Oven settings: 160°C (320°F) – 16/18 minutes – vent open.
Once out of the oven, let cool completely.
Dust the green tea over the crumble and store in an airtight container.

Bring the water to a boil together with the sugar, the vanilla pod and the salt.
Let infuse for 15 minutes and strain.
Add the gelatin and dissolve it in the still-hot infusion.
Partially melt the white chocolate and emulsify both parts.
Once the base is emulsified, add the cold cream in a thin stream while
incorporating it with the immersion blender.
Pour into a container and let mature for 24 hours in the refrigerator.
Whip until you obtain a light, creamy texture.

With the help of a spatula, spread a base of matcha tea
namelaka.
On top of the namelaka, place the velvet-sprayed cherry
cremeux flowers.
Fill the centers of the flowers with the cherry gel.
Place a little microwave sponge in the center of the flowers.
Scatter a few pieces of crumble and some cherry «yolks».
Arrange the dill sprouts.
Finish with a quenelle of cherry sorbet.