Jardin Bleu

Make a crumble by mixing the brown sugar, ground almonds, flour, and salt, then add the cold butter and rub the mixture until sandy. Spread on a baking tray and bake at 160-170°C for about 12-15 min until golden brown. Let cool and crumble. Melt the white chocolate at 40-45°C. Mix the baked crumble with the feuilletine and the melted chocolate, then add the zest of one lemon. Mix until smooth, spread it out on a baking tray and set aside.

Sift the flour and baking powder together. Whip the cream until soft whipped-cream consistency and reserve in the fridge. Mix the sugar with the lemon zest. Add the eggs and whisk until the mixture turns pale and airy. Slowly drizzle in the olive oil whilst continuing to whisk. Gently incorporate the flour and baking powder mixture using a spatula. Finish by adding the whipped cream and folding in gently. Pour the mixture into a 20 cm baking tin, smooth the surface, and bake at 175°C for about 15 min.

In a mixing bowl, combine the egg whites and sugar. Heat over a bain-marie to 50–55°C, whisking until the sugar has completely dissolved. Remove from the bain-marie and whisk with an electric mixer until completely cooled and a firm, glossy meringue is obtained. Gently fold in the sifted cornstarch, then the icing sugar using a spatula. Lightly grease the cylinder moulds, pipe the meringue into them and bake at 90–100°C for 1 h. Use the remaining meringue for decorations using an oval tuile mould.

Heat the water and lemon purée with the lemon thyme. Leave to infuse for 10 min, then strain. Bring back to a boil. Mix the sugar and agar-agar, sprinkle them in while whisking. Bring briefly to a boil. Blend with a hand blender, then cool quickly in the fridge. Blend again to smooth the texture and transfer to a piping bag.

Heat the blueberry compotée to 40°C. Mix the sugar and pectin, sprinkle them in gradually. Bring to a boil and cook for 1 min. Remove from the heat, add the lemon purée and mix well. Pour 30 g into each cylinder, then freeze immediately.

Rehydrate the gelatine in cold water. Bring the cream to a boil, then infuse the thyme in it for 10 min. Strain the hot cream through a fine sieve to remove the thyme. Next, add the squeezed gelatine, followed by the Greek yogurt, lemon purée and sugar. Blend the mixture until smooth. Chill rapidly (in the fridge or over ice). Once the mixture is thoroughly chilled, whip with an electric mixer until it reaches a whipped cream consistency.

Place all the ingredients in a saucepan, bring to a boil until the sugar has completely dissolved, then set aside.

Mix the sugar and pectin. Heat the water and glucose with the lemon thyme until it comes to a boil. Remove from the heat, gradually stir in the sugar and pectin mixture, then return to the heat and boil for 20 sec with the lemon purée, cover and leave to infuse for 10 min. Strain, blend with a hand blender and leave to cool in the fridge.

In a saucepan, combine the glucose, blueberry purée, isomalt, potato starch and salt. Cook, stirring constantly, until the mixture thickens. Cool rapidly in the freezer. Spread the mixture into the oval tuile moulds using a spatula. Bake at 110°C for about 70 min, until the tuiles are dry and translucent.

Heat the isomalt to 175°C. Pour onto a silpat mat and leave to crystallise. Blend until fine, then sift evenly over the oval tuile moulds. Bake at 180°C for 2–3 min, just long enough for the sugar to melt. Leave to cool before removing from the moulds.

Melt the white chocolate and cocoa butter. Brush the mixture onto the inside of the pavlova’s meringue. Leave to set completely.

Cut the crumble and the sponge cake into 5 cm discs. Soak the sponge cake in vanilla syrup. Place the crumble and then the sponge cake inside the meringue. Spread a thin layer of lemon thyme gel and fill to 80% capacity with the yogurt cream. Heat the lemon thyme glaze and dip the candied blueberry compotée pieces into it using a toothpick, then place them on top of the yogurt cream. Decorate the top with the prepared tuiles and pieces of meringue. Finish with a gold leaf.