Whist together the egg yolks and sugar in a bowl over steams, to a sabayon stage. Remove from heat to an electric mixer to mix until chilled. Whip cream to soft peaks. Add the ginger and dates to the chilled sabayon and fold in the whipped cream. Line ‘Hamburger round moulds’, (10cm diameter, 1cm high) on greaseproof paper, fill with parfait and freeze for several hours.

Use 25ml of the whipping cream to prepare the tea and add the sugar. The strength of the tea ‘smoky taste' should be carefully measured here. Be gentle, always better to add tea extract later. Mix in the sugar until melted, and chill. Add the egg yalk until fully blended into tea mixture. Whip the cream to soft peaks. Slowly add in the tea mixture.

Line ‘Hamburger round moulds’, (5cm diameter, 2cm high) on greaseproof paper, fill with parfait and freeze for several hours.

Preheat oven to 190c. Gently heat the butter, sugar, honey and orange grate until well blended. Add brandy and mix. Remove from heat and add flower. Mix until butter is homogeneous. Spread carefully, using the same moulds, to a 10cm diameter disk on a grease-proof paper. Bake for 7-9 minutes. Leave to chill. To keep crunch store in a sealed jar.

Set the combination as you like. A: Lower disk of brandy, Lepsang parfait, figs parfait, Lepsang and finally brandy disk. B: figs parfait as the lower disk, topped by Lepsang, brandy, Lepsang and another figs parfait. Decorate plate with pomegranate seeds.