1. Cocoa shortcrust pastry

Combine butter, icing sugar, salt and almond powder. Stir in eggs, then flour and cocoa.
Bake at 150 ° C for 30 minutes

2. Gluten-free chocolate biscuit

Melt the chocolate and butter at 45 ° C.
Whisk the egg whites and the sugar, then add the egg yolks.
Stir in the Chocolate + Butter preparation.
Spread in a 60 x 40 cm plate.
Bake at 180 ° C for 8 min.

3. Morello Cherry Crémeux

Mix glucose and pectin.
Incorporate this mixture into the fruit puree. Bring to boil.
Stir in the butter then mix everything. Poach 20g in moulds.

4. Pear - Vanilla Jelly

Mix the fruit puree with the vanilla.

Mix the vegetable gelling agent with the sugar and the glucose. Incorporate the second preparation into the first.
Bring to boil. Pour into moulds.

5. Vanilla glaze

Melt all ingredients. Use at 35 ° C - 45 ° C

6. Vanilla - Pear Mousse

Whip the cream.
Mix the fruit puree with the lime puree, sugar and vanilla.
Melt the gelatin mass then add to the second preparation. Incorporate the whipped cream into the preparation.
Poach 25g per mould.

7. Cranberry - Morello Cherry Crémeux

Mix the sugar with the glucose and the pectin. Stir in fruit puree mixed with water.
Bring to boil.
Stir in the butter then mix.
Poach 20g in a mould.

8. Red flocking

Melt the chocolate with the cocoa butter and the oil at 40 ° C - 45 ° C. Add the color.
Filter.