Santy

Ground the almonds and mix with the sugar and icing sugar.

Add the egg white, followed by the flour, beurre noisette, and the juice and zest of the lemons.

Pipe into silicone moulds of Ø 12 cm.

Spread the blueberries over the cake and bake at 210°C for 15–17 minutes.

Ground the almonds.

Whip the whole eggs with the icing sugar and almonds.

In a separate bowl, whip the egg white with the sugar and combine both mixtures.

Fold in the flour and finish with the melted Crème Butter.

Spread over 2 baking trays and bake at 210°C for 8 minutes.

Bloom the gelatine powder with the water (1) for 20 minutes.

Cook the sugar and water (2) with the scraped seeds of the vanilla pods to 121°C and pour over the egg yolks while whisking continuously.

Add the bloomed gelatine.

Fold in the quark cheese and the semi-whipped Stand & Overrun.

Use immediately.

Bloom the gelatine powder with the water for 20 minutes.

Bring the milk with the glucose to a boil.

Pour over the ruby chocolate, add the bloomed gelatine and emulsify with a hand blender.

Combine with the liquid Stand & Overrun or Prima Blanca and mix briefly.

Store for a minimum of 12 hours at 4°C.

Whip the namelaka and pipe a ring onto a plastic sheet.

Flatten with a second sheet and freeze.

Heat the purées.

Dry mix the sugar and the pectin.

Incorporate the pectin at 50°C.

Add the lime juice and bring to a boil for 1 minute.

Set aside at -18°C, then store at +4°C.

Soften the mixture and add the fresh raspberries and lime zest.

Bloom the gelatine powder with the water for 20 minutes.

Bring the water (2), glucose syrup and sugar to a boil and pour over the white chocolate.

Add the neutral glaze, bloomed gelatine and colouring agent.

Mix well using a hand blender.

Use at 35°C.