Individual Red Prickly Pear, raspberry & tarragon cakes

In a saucepan, heat the purees with the water.
Mix the dry ingredients together.
Sprinkle the powders into the hot mix and boil for 2 minutes.
Off the heat, at 45°C, add the butter and mix with a hand blender.
Set aside 250 g of the cremeux in the fridge the mousse recipe.
With the rest of the mousse, fi ll the “Globe 26” molds and freeze.

Mix all the ingredients together in the bowl of the mixer using the paddle.
As soon as the crumble texture forms, stop mixing.
Set aside in the fridge for 30 minutes.
Using a spoon, place some crumble in 7.5 cm diameter rounds and press down lightly.
Remove the rounds and bake at 175°C until golden.
Let cool and set aside for assembly.

Soak the gelatin sheet in cold water.
Smooth the cremeux.
Melt the gelatin then incorporate it into the cremeux while mixing quickly.
Then add the whipped cream.
Set aside for the assembly.

In a saucepan, heat the red prickly pear puree with the water.
Mix the dry ingredients together.
Pour the powders over the hot liquid and boil for 2 minutes.
Let cool briefl y.
Pour the mix delicately onto a silicone mat and freeze.
Set aside for the assembly.

Put all the ingredients in a tall container and blend with a hand blender.
Strain and pour into a siphon.
Add two rounds of gas and set aside in the fridge for 1 hour.
Using a knife, partially pierce cardboard cups.
Spray the mix 1/3 of the way up the cup and cook in a microwave oven for 30 to 45 seconds.
Then turn the cups out onto a wire rack overnight.

Heat the red prickly pear puree.
Add the glucose and inverted sugar.
Mix the sugar and the pectin together and fold them into the hot mix.
Boil the mix.
Add the gelatin mass and the water/acid solution.
Blend using a hand blender and set aside in the fridge.