WHITE PEACH & RASPBERRY PETIT GATEAU

Sieve the icing sugar in the mixing bowl and add butter.
Cream until smooth in medium speed.
Add ground almond and egg yolks.
Sieve flour and add it in slow speed to the dough (do not overwork the dough).
Cling wrap and keep in the fridge 4h minimum.
Roll between two silpat at 3mm.
Freeze and cut with a 55mm cutter.
Bake on silpain at 150°C for 12mn.

Start to whip up the egg whites in medium speed.
In the meantime, beat egg yolks and honey on hot bath until it reaches 45°C. Set aside.
When the egg whites are getting foamy, increase the speed and add sugar gradually.
Combine both eggs mixture gently and add both flour previously sieved.
Mix gently and add butter.
Spread on tray 60x40cm and bake at 150°C for 13mn.

Combine sugar with pectin and inulin.
Pour over peach puree and 80g de raspberry puree.
Let the pectin rehydrate for 5mn and boil.
Remove from the stove, add 100g of raspberry puree and lime puree.
Let it set in the fridge and blend before use.

Melt the gelatine with 100g of raspberry purée and add remaining purees.
Temper at 20°C and pour 1/3 onto the Italian meringue.
Stir and pour 1/3 of purée onto the cream.
Stir and fold in Italian meringue with cream.
Add remaining puree and fold in gently.

Heat up 300g of cream with vanilla.
Cover and infuse for 1h.
Warm again with sugar and gelatine.
Sieve and add 300g of cold cream.
Blend and keep in the fridge overnight.
Whip up like a soft whipped cream when needed.
Keep in piping bag for assembly.

Combine 200g of purée with liquor and citric acid. Set aside.
Heat up 50g of purée with gelatine and sugar.
Combine both mixtures.

Heat up all ingredients at 65°C and spray.

Combine sugar with agar agar and pour over guava puree.
Add berry juice and boil.
Remove from the stove and add gelatine.
Pour over the marble and cut with 55mm cutter.