For the hazelnut butter financier biscuit 240 g of flour 360 g of hazelnut butter 1 g of salt 600 g of sugar 240 g of ground almonds 10 g of chemical yeast 600 g of fresh egg white
For the honey water jelly 100 g of honey water 90 g of water 1.5 gelatine sheets
For the iced bergamot meringue 300 g of water 18 g of Ovoneve 95 g of bergamot juice 1 g of bergamot zest 3 g of citric acid 110 g of 100% syrup 2 g of gelatine sheets
For the vanilla cream 500 g of custard 200 g of white chocolate 10 g of gelatine sheets 300 g of whipped cream
For the meringue fingers 125 g of egg whites 60 g of sugar 60 g of sugar 20 g of bergamot juice
For the bergamot water-ice Bergamot juice 100 % syrup Water
For the confit bergamot zest 100 g of bergamot zest 200 g of syrup tpt
For the vanilla sablé 400 g of butter 160 g of icing sugar 40 g of egg yolks 550 g of flour 1 ½ vanilla pods
For the caramelised honey lyophilised honey
For the bergamot honey 700 g of acacia honey 8 g of bergamot flowers 5 g of bergamot zest 10 g of bergamot leaves
For the hazelnut butter financier biscuit Mix the flour with the previously melted hazelnut butter, the ground almonds, sugar and salt. Add the egg white and mix thoroughly in the planetary mixer with the leaf beater. Leave to rest for 30 minutes at room temperature. Fill the plum cake moulds and cook at 185 °C for 25 minutes. Take out of the oven and cool.
For the honey water jelly Boil the honey water with the water, add the hydrated gelatine and cool in a hermetically sealed container.
For the iced bergamot meringue Mix the water with the Ovoneve and leave to hydrate for 30 min. Whisk the water until the meringue is compact. Dissolve the gelatine with the syrup and cool to 25 °C. Add the bergamot rind to the meringue, then add the syrup and the gelatine. Add the citric acid and the bergamot juice by hand. Spread on a 0.5 cm deep tray and freeze.
For the vanilla cream Heat the custard to 55 °C, incorporate the dissolved gelatine and then the melted white chocolate. Cool the mixture to 37 °C and add the whipped cream. Place in the fridge in an icing bag with a number 6 nozzle.
For the meringue fingers Whisk the egg whites with part of the sugar. When the meringue is compact, add the remaining 60 g of sugar and the bergamot juice. Spread the mixture in the discs of the drier, forming fingers using the icing bag. Dry at 45 °C for 24 hours.
For the bergamot water-ice Mix all the ingredients gradually, and use a refractometer to measure 14 degrees brix. Weigh out 200 g of mixture and add 1 gelatine leaf. Freeze at -18 °C and then grate.
For the confit bergamot zest Blanche the zest 3 times, starting with cold water. Add the syrup and cook to obtain the consistency required.
For the vanilla sablé Mix the butter with the icing sugar, add the yolks, then the flour and vanilla. Spread the mixture to a thickness of 1 cm and leave to cool. Cut it into 0.5 cm cubes and bake in the oven at 170 °C for 11 minutes. Then check.
For the caramelised honey Spread the lyophilised honey on a sheet of Silpat and bake in the oven at 150 °C for 3 minutes. Cook on a sheet of baking paper and break into uneven pieces.
For the bergamot honey Place all the ingredients in a vacuum and leave the honey to macerate for 18 hours at room temperature. Strain and weigh out 300 g of honey. Caramelise it dry and add 550 g of water. Leave to reduce to the required consistency.
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