Shortcrust pastry
In a bowl, mix the butter, salt, icing sugar, almond power, egg and flour. When the mixture is smooth, roll out the pastry 2 cm thick between 2 sheets of plastic. Once the pastry has hardened, peel away the sheets of plastic. Cut into petal shapes. Bake in the oven for 15 minutes at 160°, until the pastry becomes a golden brown colour.
White chocolate & white tea cream
Infuse the white tea in milk for 3 minutes at 80°, then filter. Soften the gelatine in a container with cold water. Mix the egg yolks and sugar in a bowl. Pour into a pan, add the milk and cream, then cook on a low heat and stir until creamy. Add the gelatine and then add the broken chocolate. Blend and leave overnight in the refrigerator.
Geranium emulsion
Heat the milk with the honey at 80°, then let the geranium leaves infuse for 10 minutes, then filter. Add the melted butter and then blend into an emulsion using a hand blender.
French meringues
Preheat the oven to 75°. Using a blender, beat the egg white with the sugar until stiff, for a well-formed meringue, then add the icing sugar into the mixture using a spatula. Spread out the meringue 2 mm thick onto a baking tray lined with baking paper. Cook in the oven for 3 hours.
Finishing touches and presentation
Place all the ingredients onto the plate in a harmonious fashion. Emulsify and serve the geranium emulsion. Then finally sprinkle some cocoa streusel and icing sugar over the top.
