L.Mont Blanc

Rub the butter, icing sugar, salt, flour and chestnut flour together in a mixing bowl with a paddle attachment until sandy texture. 
 

Incorporate in egg white, continue to mix until a dough is obtained. 

Roast the almond powders at 150˚C for 20 minutes. 

Paddle the chestnut paste, roasted almond powder, vanilla powder, whole eggs, egg yolks, sea salt, warm puree and warm melted butter together in a mixing bowl until well combined. 

Gently fold the medium-peaked meringue into the nut mixture, followed by the sifted flour and baking powder. 

Blend chestnut paste and chestnut puree together in a Robot Cook.

Mix purees, agar and caster sugar together in a saucepan, then bring to a boil. 
 

Whisk in lemon confit and allow to set in the chiller.
 

Once the confit is set, blend in a Robot Cook until a smooth paste.

Incorporate in clementine crushed and blood orange segment. 
 

Blend puree, whipping cream, vanilla bean, cocoa powder and natur agrum togther with a Micromix. 
 

Mix pectin and caster sugar together in a bowl. 
 

Warm the puree mixture in a saucepan to 45˚C, whisk in pectin mixture and bring to a boil. 
 

Incorporate in chestnut paste. 
 

Cool down the mixture to 40˚C, incorporate in butter and emulsify well with a Micromix.
 

Warm the whipping cream (1) with glucose syrup, inverted sugar, vanilla bean and gelatin mass together to 36°C. 
 

Emulsify well with a Micromix. 

Incorporate in whipping cream (2), emulsify again with a Micromix.
 

Preserve in the chiller for later use.