CITRUS CREAM WITH CHOCOLATE COOKIES

Ingredients For 4 people: For the cookies • 80g flour • 50g brown sugar • 40g dark chocolate • 1 egg • 1 egg yolk • ½ teaspoon Habanero Chocolate • 25g baking powder • Cinnamon powder For the cream • 300ml milk • 50g flour • 50g honey • 3 egg yolks • 2 clementines • 1 teaspoon lemon and chili oil Instructions For the cookies

1. Chop the chocolate: Grind the dark chocolate into a uniform powder and flavor it with a pinch of cinnamon.
2. Beat the eggs: In a bowl, beat the whole egg and egg yolk with the brown sugar until light and fluffy.
3. Incorporate the dry ingredients: Sift the flour and baking powder, then add them to the egg mixture. Add the chopped chocolate and Habanero Chocolate, mixing gently.
4. Shape the cookies: Transfer the dough into a pastry bag or a dessert syringe and form sticks about 8 cm long and 1 cm wide on a baking sheet lined with parchment paper.
5. Bake: Bake at 200°C for about 10 minutes, until the cookies are golden brown. Let them cool. For the cream
6. Beat the egg yolks: In a bowl, beat the egg yolks with the honey until creamy.
7. Incorporate the flour: Add the flour to the beaten egg yolks, stirring well to avoid lumps.
8. Add the milk: Bring the milk to a boil and pour it slowly into the egg yolk and flour mixture, stirring continuously.
9. Cook the cream: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until the first signs of boiling. Remove from heat and let cool.
10. Flavor: Once cooled, blend the cream with a teaspoon of grated clementine zest and a teaspoon of lemon and chili oil. Presentation
11. Distribute the cream: Pour the citrus cream into bowls.
12. Garnish: Decorate with pomegranate seeds and peeled clementine segments.
13. Serve the cookies: Dust the cookies with powdered sugar and serve them alongside the cream. Enjoy your meal!