Dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet

1.For crème fraîche yuzu sorbet, heat sugar, glucose and 125ml water over medium heat, whisking occasionally, until syrup reaches 84C on a sugar thermometer (4-5 minutes). Pour into a tall container, place in an ice bath to cool completely, then add crème fraîche, yuzu juice, and ¼ tsp salt, and blend with a handheld blender. Cover and refrigerate for flavours to develop (4 hours or overnight) then churn in an ice-cream machine. Sorbet mixture can be made up to 3 days ahead, covered and refrigerated; frozen sorbet will keep for up to a week.

2.For crémeux, whisk yolks, sugar and tsp salt in a bowl. Bring milk and cream just to the boil in a saucepan over medium heat, gradually whisk into yolk mixture, then return to pan and stir over low heat until thickened and mixture reaches 84C on a sugar thermometer (4-5 minutes). Squeeze excess water from gelatine, stir into milk mixture to dissolve, strain through a fine strainer then add to chocolate in 3 batches, stirring to incorporate between each addition. Transfer to a container, cover closely with plastic wrap and refrigerate until set (6 hours or overnight). Crémeux can be made up to 3 days ahead.

3.For hemp-seed tuiles, stir milk, butter, sugar and golden syrup in a small saucepan over low heat until melted and smooth. Remove from heat, stir in hemp seeds, transfer to a container, cover and refrigerate until firm (4 hours). Preheat oven to 160C, spoon ¼ cup tuile batter onto each of 2 silicone mats, cover with plastic wrap, then roll tuile batter with a rolling pin to a 24cm x 32cm rectangle. Gently remove plastic, transfer mats to baking trays and bake until golden (8-10 minutes). Cool mats on a flat surface then, using a small offset spatula, carefully lift and break sheets into 3cm-5cm pieces and store in an airtight container in single layers separated with baking paper. Make extra to allow for breakage. Tuiles will keep for 2-3 days.

4.For sablé biscuits, mix flour, cornflour and tsp salt in a small bowl. Beat butter and icing sugar in an electric mixer until pale and creamy (2-3 minutes), then beat in egg yolk. Reduce speed to low, then beat in flour mixture, scraping down sides of bowl, until dough just comes together. Turn out and form into a square, wrap in plastic wrap and refrigerate until firm (3 hours). Sablé dough will keep for 2 days, wrapped and refrigerated, or frozen for up to a month. Preheat oven to 160C and line an oven tray with baking paper. Roll dough between sheets of baking paper to 3mm thick then cut out twelve 5cm x 6cm, rectangles, transfer to prepared tray and refrigerate until firm (10-20 minutes). Bake until edges are golden (10-12 minutes), cool on trays, then store in an airtight container in single layers between pieces of baking paper.

5.For hemp-seed streusel, beat flour, sugar, baking powder, butter, eggwhite and ¼ tsp salt in an electric mixer on medium speed until mixture comes together in small clumps (4-5 minutes), then mix in hemp seeds. Spread on a baking tray lined with baking paper and freeze until frozen (1 hour), then bake, stirring halfway through until golden (12-15 minutes). Cool on tray, finely chop ½ cup streusel, then store fine and coarse streusel in separate airtight containers until required. Streusel will keep for 2 weeks.

6.To serve, stir crémeux until smooth, then transfer to a large pastry bag fitted with a large nozzle. Pipe a small dollop of crémeux in the centre of each serving plate and place sablé biscuit over it. Pipe crémeux alongside sablé, spoon a little chopped streusel alongside crémeux, scatter a little of the larger streusel over crémeux and gently place 2 hemp-seed tuiles into crémeux. Spoon sorbet onto chopped streusel, then finely grate lemon rind over the top and serve.