by Francesco Coratella (Hakkasan Group, London)


Earl Grey Cake (30g per cake) 20 Portions

  • 10g        Earl Grey Tea
  • 200g      Caster Sugar
  • 1#          Lemon Zest
  • 250g      Egg
  • 150g      Whipping Cream
  • 250g      T55
  • 1g          Salt
  • 6g          Baking Powder
  • 100g      Butter (melted)



  1. Blitz the tea, sugar and lemon zest in the thermomix
  2. Whisk the eggs, salt and sugar to a thick sabayon
  3. On speed 1 of the Hobart slowly pour in the cream.
  4. Sift together the flour and the baking powder, fold this gently into the egg mixture
  5. Finally fold in the melted butter.
  6. Pipe 30g into each rectangular silicone mold
  7. Bake at 170C for 10-12 minutes
  8. Allow to cool
  9. Cut the top off, and flip the cake over
  10. Place on a wire cooling rack and brush with the soaking syrup.


Earl Grey Soaking Syrup

  • 200g      Bergamot Puree
  • 200g      Water
  • 200g      Sugar
  • 10g        Earl Grey Tea



  1. Bring the water and the sugar to the boil
  2. Add the earl grey tea and brew for 1 minute
  3. Strain through a muslin
  4. Add the bergamot puree
  5. Use to soak the cakes


Bergamot curd

  • 178g      Bergamot puree
  • 107g      Sugar
  • 152g      Eggs
  • 6g          Gelatine
  • 45g        Cocoa Butter
  • 196g      Butter



  1. Boil the bergamot juice
  2. Pour over your eggs and sugar
  3. Cook out to 83C… Incorporate the gelatine and cocoa butter
  4. Allow to cool to 40C before adding the softened butter in the thermo.


Earl Grey Jelly

  • 90g        Sugar
  • 360g      Water
  • 18g        Earl Grey Tea
  • 30g        Bergamot Puree
  • 6#          Gelatin



  1. Boil the water, and sugar
  2. Add the tea and infuse for 1 minute
  3. Strain through a chinois
  4. Add the puree and soaked gelatin
  5. Set in square frame before cutting.


Earl Grey Meringue

  • 275g      Water
  • 15g        Tea
  • 250g      Infused Water
  • 94g        Trehalosa
  • 225g      Sugar
  • 25g        Egg White Powder



  1. Boil the water
  2. Infuse the tea for 1 minute and strain it.
  3. Make a meringue with the infused water and the rest of the ingredients whipping onto a mixer at medium speed.
  4. Pipe with a small nozzle
  5. Dry in the oven at 60C overnight.


Bergamot Ice Cream

  • 853g     Cream
  • 1875g   Water
  • 665g     Sugar
  • 650g     Dry glucose
  • 385g     Dextrose
  • 40g        Super neutrose
  • 550g     Milk powder
  • 1100g   Bergamot Puree
  • 66g        Lemon zest



  1. Heat the liquid to 40°c and add the dry ingredient,bring the mix up to 80°c, pass in the chinois and leave to cool down, once cooled to 5c add the bergamot puree and blitz with the hand blender.
  2. Leave overnight in the fridge and churn it in the ice cream machine for about 7 mins.


Poached Lemons

  • 1kg        lemons segmented
  • 1kg        Caster sugar
  • 1kg        Bergamot Puree
  • 1kg        Water



  1. Heat the sugar and water to the boil and add in the bergamot puree and then pour over the lemon segments.
  2. Allow them to cool down before using.


Lemon confit

  • 150g      Lemon zest
  • 250g      Sugar
  • 350g      Bergamot Puree



  1. Peel and julienne the lemon zest making sure there is no pith on it.
  2. Blanch and refresh the zest twice, then make a syrup with the sugar and bergamot puree.
  3. Once it is boiling add the zest back in and cook it out until the zest goes translucent.


Earl Grey Panacotta (25 cups at 55g each)

  • 825g      Milk (1)
  • 100g      Earl Grey Tea
  • 625g      Milk (infused with earl grey tea)
  • 125g       Sugar
  • 20g        Gelatine
  • 125g       Cream *
  • 500g      Cream



  1. Boil the milk (1)
  2. Add the earl grey and infuse for 1 minute
  3. Strain through a double muslin cloth and allow to cool
  4. Warm the first * cream with the sugar.
  5. Dissolve the previously soaked gelatin in the cream
  6. With the help of a hand blender mix the infused milk with the rest of the ingredients.
  7. Set in cups at 55g each.



  • Cornflower
  • Oat Crumble
  • Dry ice
  • Bergamot essential oil