Boil milk and cream together. Then mix in the chicory and leave to infuse.

Sieve after infusion.

Mix the previous mixture au bain-marie with the egg yolks and sugars at 82°C. Leave to cool to 40°C.

Add the gelatine to the previous mixture.

Fold in the whipped cream and leave to cool in the fridge.

Boil together and pour into a tray.

Leave to cool in the fridge.

After cooling: mix finely with the immersion blender with mixer head into a smooth mass.

Boil together.

Add to the milk/cream mixture.

Mix in in three parts.

Mix until homogenous and leave to cool.

Make 3 chocolate thins of the same size. Pipe a circle of crémeux on 2 thins. Pipe the chicory mousse in the middle and top off with some yuzu gel. Place the 2 thins on top of each other and finish with the third plate. Dust with cocoa powder Callebaut® CP.