Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
170g Baking powder
10 nos. Egg
1g Orange Zest
1g Lemon Zest
120g Cacao Powder
Combine yeast, flour, salt, honey and butter in a bowl. Gently mix, adding one egg at a time. Combine till the dough separates. Stand for 5 minutes.
Poach the mussels.
Bake at 240°C.
Turn off the oven and finish cooking at 180°C.
Boil everything together and add the Grand Marnier.
Boil water and sugar.
Take the mixture off the heat and add cocoa powder and warm cream.
Add the gelatine.
Strain and refrigerate.