Easter flower

Roughly crush the dragees, then leave to infuse in the hot milk and cream for 20 minutes.
Filter and reweigh the cream.
Add the grated vanilla.
Mix the cornflour with the egg yolks and make a custard.
Pour over the white chocolate and add the gelatin mass.
Mix with a hand blender.
Keep in the fridge to chill the mix overnight.
Mix the mascarpone with the cream, then blend in the custard.

Mix the dry ingredients together.
Heat the purees.
Sprinkle in the dry ingredients, keep stirring and bring to the boil.
Mix with a hand blender.
Pour the compote into your mould to make the insert.
Keep in the freezer for the assembly.

Mix the dry ingredients together.
Heat the puree with the water and lemon juice.
Sprinkle in the dry ingredients, keep stirring and bring to the boil for 2 minutes.
Remove from the heat.
When the mix has cooled to 45°C, add the butter and mix with the hand blender.
Pour over the mango/bergamot compote and add a disc of almond dacquoise.
Keep in the freezer for the assembly.

Cook the water, sugar and glucose at 103°C.
Soak the gelatin powder in the cold water.
Pour the hot mix over the concentrated, sweetened milk, add the chocolate, gelatin mass and colouring.
Mix with a hand blender and set aside for the assembly.