Mix the muscovado sugar, almond powder, and flour. Cut the cold butter in small dices and add it to the powder mixture. Place in the mixer with the paddle attachment and mix until forming small balls. Regularly distribute the dough on silicon mat and bake at 155ºC. Reserve.
Mix sugar and pectin. Heat up the fruit purees at 50ºC with the glucose. add the mixture pectin/sugar into the warm purees stirring well and bring to a boil. Add the melted gelatin mass, mix well to homogenize, pour into the small half spere silicon mold and freeze.
Infuse the tea in the cold water for 24 hours. Heat up at 50ºC, strain and reserve.
Heat up the infusion with the inverted sugar around 85ºC. Pour gradually the hot liquid over the melted chocolate and cocoa butter forming a good emulsion using the hand mixer.
At 35ºC, add the tempered butter. Glaze the frozen lemon gel with the cream and freeze.
Heat up the puree at 40ºC and incorporate the glucose powder stirring well. At 50ºC, add the mixture sugar/pectin stirring well. Cook to a boil for 1 minute. Remove from the heat and add the limon juice. Chill at 4ºC. Mix to get smooth texture and add a new layer around the frozen lemon gel. Freeze.
Soak the gelatin with the water. Bring to 75ºC the milk and add the melted gelatin. Pour gradually the hot mixture into the melted white chocolate forming a good emulsion using the hand blender. At 35ºC, fold in the soft whipped cream. Pour immediately the mousse into the silicon moon mold, add the insert and freeze.
Unmold and spray directly the moon with dark, grayish, and yellowish oil mixture.
Decorate with Dobla galaxy assortment.