Fruity Petal

Mix the softened butter with scraped vanilla pods, zests, and the sea salt.
Add the flour and yolks.
Keep in the fridge.
Roll out to 3mm and cut out squares of 17x17cm.
Bake at 160°C for about 14 minutes.

Mix the TPT with the cornflour, the first batch of egg whites(1) and yolks.
Whip the second batch of egg whites(2) with the caster sugar and incorporate into the first mix.
Add the melted butter and spread on a baking tray with silicone mat then cook at 165°C
for approximately 12 minutes.

Mix the sugar with the pectin.
Heat up both purees with water and the powder mix.
Bring to boil and cool to 30°C.
Pour 625g on half of the sponge, store the rest in the fridge at 4°C.

Mix the sugar with the pectin.
Heat the purees and add the powder mix.
Bring to boil and cool to 30°C.
Pour 625g on the rest of the sponge.

Heat the cream and the milk with the scraped vanilla and infuse for 5 minutes.
Heat again and add the yolks.
Cook at 82°C and add the soaked gelatin.
Pour over the white chocolate, mix and add the orange blossom.
Cool to 30°C and pour over the biscuit covered with raspberry compote.
Leave to harden at 4°C and place the biscuit covered with blackcurrant compote on top.
Freeze at -20°C and cut 13x13cm inserts.

Infuse the cream(1) and the milk with the scraped vanilla for 5 minutes.
Mix the yolk with the sugar. Heat and cook with the yolk mix up to 83°C.
Sieve over the soaked gelatin and mix.
Cool to 28°C and incorporate the whipped cream(2).