Effervescence Dessert

An imaginative but still simple dessert from L'Effervescence last time in Tokyo. Shinobu Namae has worked for some of the best including most recently Michel Bras in Hokkaido but also at the flagship in Laguiole, and the Fat Duck.

full milk
single cream
fresh ginger
Darjeeling tea leaves
ingredients for custard (eggs, milk)
juiced apple
gelatin leaves
lemon preserve

1. make ginger milk mousse; simmer milk and single cream with fresh cut ginger, strain & syphon when ready
2. make Darjeeling tea ice cream; make a custard using best quality Darjeeling tea
3. make apple jelly by using using an envelope of gelatin and best quality apple juice, preferably through  juicer
4. to serve, put a scoop of soft ice cream in a medium-size glass, sprinkle dice of apple jelly on top of this, syphon on top of this some ginger milk mousse, followed by some chopped lemon preserve