Shogun

Mix the cocoa nibs in a Thermomix® and combine with the flour, almond powder, icing sugar and cocoa.

Beat the egg whites with the granulated sugar to make a French meringue.

Add all the loose ingredients to the whipped meringue and mix gently.

Spread on a 30 x 40 cm baking sheet covered with parchment paper.

Bake in the oven at 170°C for about 12 to 15 minutes.

Melt the chocolate and combine it with the almond paste.

Add the feuilletine and raspberry powder and mix.

Spread the mixture thinly on top of the baked dacquoise and freeze.

Cut out circles of biscuit (4.5 cm in diameter).

Mix the sugar with the pectin.

Soak the gelatine in cold water.

Combine the cherries with the purée and add the yuzu juice.

Add the pectin with sugar and bring to the boil.

Add the gelatine and mix.

Pour into 3 mm diameter inserts and freeze.

Make a crème anglaise (84°C) using the first 4 ingredients.

Add the soaked gelatine and mix.

Add the blackberry purée and mascarpone and mix everything in a blender until smooth.

Pour into moulds with a diameter of 3cm and freeze.

Boil the sugar and the cherry purée to 118°C.

Pour over the egg yolks and mix on a medium speed setting.

Add the melted chocolate and dissolved gelatine.

Combine with the whipped cream, stirring gently.

Fill metal rings (diameter 4.5 cm) lined with film around the edge foil.

Beat the egg whites with the granulated sugar.

Mix the icing sugar with the cocoa and sift.

Add to the whipped meringue, stirring gently.

Pipe the prepared meringue into long strips using a round nozzle.

Dry the meringue sticks in a dehydrator or oven at max. 70°C for about 4 to 5 hours.

Boil the sugar, glucose and water.

Remove from the heat and add the soaked gelatine and then the Cream Plus.

Mix.

Pour the mixture over the chocolate and mix until you have a homogeneous mass.

Add the colouring and gold dust and mix again.

Leave in contact with the film to cool down.