Philippe's almond blanc-manger with citrus, spéculoos and meringue

Step 1

For blanc-manger, bring milk and almond meal to the boil in a saucepan, cool (20-30 minutes), then cover and refrigerate overnight. Strain milk through a clean, lightly dampened and wrung-out tea towel, twisting firmly to extract all the liquid, (discard almond meal). Stir almond milk, gelatine, sugar and orange-blossom water in a saucepan over medium heat until gelatine dissolves (1-2 minutes), then cool over a bowl of iced water until half set (4-6 minutes). Fold in whipped cream, transfer to a small container, cover and refrigerate to chill overnight.

Step 2

For meringue, preheat oven to 85C or lowest setting and line an oven tray with baking paper. Whisk eggwhite in an electric mixer to soft peaks, then, with motor running, gradually add sugar and whisk until firm peaks form. Sieve in potato starch and icing sugar, and fold to combine. Spread mixture onto prepared tray with a palette knife to about 25cm square and 3mm thick, then bake for 2 hours. Turn off oven and leave meringue in closed oven overnight to cool and crisp. Break into shards and store in an airtight container until required.

Step 3

For orange gel, bring 100ml orange juice and agar-agar to the boil in a saucepan, stirring continuously, then transfer to a bowl and chill over a bowl of iced water until set (5-7 minutes). Blend with remaining juice in a blender.

Step 4

Spoon blanc-manger onto plates, top with meringue shards, spéculoos, orange gel and citrus segments, scatter with lime zest and lemon balm and serve.