Use the water, raspberry juice, lemon juice and sugar to make a syrup. Wash the rhubarb and cut into rectangles. Candy in the gently simmering syrup for 8 minutes. Remove the rhubarb rectangles, drain, and store in the refrigerator.

Heat the purée and add the rehydrated gelatin. Slowly pour the hot purée over the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 95-105°F (35-40°C), pour over the cream which has been whipped until it has the texture of a mousse. Pour out immediately. Freeze.

Mix all the ingredients together and pour them into a pastry piping bag.

Mix the dry ingredients with the smaller portion of unbeaten egg whites and cream. Beat the other portion of egg whites at medium speed until the air bubbles are evenly distributed, slowly adding the sugar mixture. Once the egg whites are stiff, incorporate them into the first mixture.

Heat the purées with the glucose syrup. At 115°F (45°C), add the sugar and pectin. Bring to a boil. Store in the refrigerator.

Mix together the melted fruit couverture and grape seed oil. Use at 85-95°F (30-35°C).

Mix together the muesli, oats, and agave syrup. Spread the mixture out on a tray and bake at 300°F (150°C) for 12 minutes. Leave to cool, then gently mix with the nuts in a food processor.

Melt the ingredients together. Strain before use.

Heat the milk and sugars together. Add the rehydrated gelatin. Mix the lukewarm plain yogurt at 75°F (25°C) using an immersion blender. Pour immediately.

Bring the water and sugar to a boil. Add the tapioca pearls and leave to simmer on a very low heat until the pearls are completely transparent. Drain. Add to the raspberry purée and store overnight in the refrigerator. Drain and rinse once you are ready to serve.

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).

Break the shortcrust pastry into pieces in a stand mixer, then incorporate the cereal and the melted couverture.