Panna cotta of white chocolate, lemon, coffee & fleur d’orange

1. Infuse the fleur d'orange flowers in the milk with coffee over low heat for 30 minutes.
2. Strain the liquid and let it cool.
3. Add the agar and sugar and bring to a boil.
4. Pour this warm mixture over the chocolate and stir well.
5. Pour into silicone molds (3 cm half-spheres) and let cool until firm enough to remove from the molds.

*Approximately 40 "interiors" of 3 cm

1. Soak the gelatin.
2. Heat the milk with the glucose syrup and dissolve the gelatin in it.
3. Heat to 60°C and then pour over the chocolate.
4. Mix well with the immersion blender.
5. Let cool to 35°C.
6. Whip the cream until soft peaks form and add it.
7. Fill the molds halfway and then place the coffee interior inside.
8. Fill the mold further and place in the freezer.

*Approximately 12 pieces

1. Melt the chocolate with the cara crakine au bain-marie.
2. Mix in the feuilletine.
3. Spoon the mixture onto a baking mat.
4. Place another baking mat on top and roll the mixture out thinly with a rolling pin.
5. Place in the fridge and then cut out circles the size of the mold.
6. Place a circle on top of the almost frozen panna cotta to keep it in place.

1. Mix the food coloring into the water using a hand blender.
2. Whisk the food coloring together with the lemon juice and egg white powder.
3. Add the sugar and mix well.
4. Transfer the mixture to a food processor and whisk until airy.
5. Spread the mixture thinly using the star mold on parchment paper.
6. Remove the stencil.
7. Place a pearl in the center.
8. Dry for about 4 hours at 55°C in a dehydrator.

1. Mix all the ingredients together and let infuse over low heat.
2. Let the mixture cool (with the star anise still in it).
3. Remove the star anise before serving.

1. Remove the panna cotta from the mold and spray with white velvet spray.
2. Then let it thaw.
3. Place the star on the panna cotta and serve with the cherry sauce.