Nyangbo Russian Earl Grey Custard

Bring water, glucose and sugar to boil.

Add the agar while constantly whisking.

Add the liquid cream (at air temperature, or warm it up a little in the microwave), then bring it to a boil.

Remove liquid from stove, then add the soaked gelatin sheet while whisking.

Still off the stove, add the Russian Earl Grey and let infuse for 5 minutes.

Pour the mix over chocolate, through a sieve.

With help of a mixer, homogenize your mixture.

Pour into circular pans lined with baking paper.

Store in cold place for at least 2 hours.

Gently whip egg whites to a light mousse.

While whipping, add in the sugar slowly, 3 times.

When your whites are firm enough to form stable peaks, add the cacao nibs and zest from one orange.

With help of a spatula, spread your meringue to 2-3 mm thickness.

Let dry in oven at low temperature, 60-80°C, for 4 hours.