Butterfly Dance

Whisk the eggs with sugar until a white foam is obtained. Add vegetable oil and milk. Add sifted flour and baking powder, and then orange paste. Spread a thin layer on a baking tray lined with baking parchment. Bake at 160°C for 18 minutes. Cut into desired shape after baking.

Brew earl grey tea with hot milk (for one hour). Strain and prepare crème anglaise with cream, milk (Earl Grey), icing sugar and egg yolks, at 80°C. Pour it over the chocolate and emulsify. Pour into a silicone mould and freeze.

Heat the puree with sugar to 40°C. Add agar agar and boil it for 2 minutes. Add diced orange and bring to boil. Pour into a silicone mould and freeze.

Soak gelatine in cold water. Boil the cream and add soaked gelatine and vanilla paste. Pour it over the milk chocolate and stir until the chocolate melts. Then combine it with the whipped cream. Pour the mousse into a silicone mould, half up the mould. Insert the frozen cremeux and the orange jelly, and then add remaining mousse.. Finish with orange sponge cake and freeze.

Soak gelatine in cold water(2). Heat up the water(1) with sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatine and milk chocolate. Mix it using hand-blender and then cool it down. Coat the frozen cakes with shiny coating of 30-35°C.