Galuchat

Mix the almond paste with the orange paste and gradually blend with the eggs and egg yolks.
Add the clementine zest and beat with the mixer.
Fold in the sieved corn starch and spread on a 40×30.
Silpat edged baking tray.
Bake at 165°C for approx. 15 minutes.
Chill, remove from the mould and cut into 16cm rounds.

Cut the oranges into pieces and blanch in cold water.
Drain without squeezing, add the chopped clementines and salt, and cover with cold water.
Simmer for 7 minutes.
Drain without squeezing, mix in the food processor.
Add the Corsican clementine juice and half the sugar.
Boil, add the rest of the sugar mixed with pectin and pour onto the baking tray.
Chill to 4°C then spread 40g of compote on each Calisson biscuit.

Mix the sugar, glucose and pectin.
Heat the purees and water, then add the powders.
Bring to the boil and set aside at 4°C.
Mix and pipe onto the biscuits covered in 130g of marmalade, then fill the 12cm semi-circles with 35g of compote.

Mix the purées.
Take one quarter and add the sugar.
Heat and pour onto the hydrated gelatine.
Pour the rest onto the purees.
At 30°C, add the whipped cream.
Fill the 18cm moulds with 200g of cream and add the marmalade-covered biscuit and compote.
Smooth evenly.
Pipe the rest of the cream into 12cm diameter capsules and add the quince compote.
Smooth evenly and freeze all the ingredients at -24°C.

Melt the ingredients together at 40°C and pulverise the lower parts.
Spread onto the cooked shortbread.

Heat all the ingredients together at 80°C and pulverise onto the quince cream capsules.