Stolen Kiss

Mix the dry ingredients with the cold cubed butter until you have a homogenous dough.

Pass through a 4mm sieve or a mesh rack to obtain evenly sized granules.

Store in the refrigerator or freezer until you are ready to cook.

Bake at 300-320°F (150-160°C) with the door slightly ajar until it has taken on a blond color.

Heat a third of the coconut cream.

At 115°F (45°C), add the sugar and pectin mixture, then bring the mix to a boil.

Take it off the heat and add the egg whites, cook at 170°F (75°C), then add the rehydrated gelatin.

Combine with the rest of the coconut cream, then gradually pour in the cocoa butter, blending until the mixture is emulsified.

Combine the almond flour, cornstarch, sugar, baking powder and vanilla.

Add the cream, eggs and egg yolks, mix them in and set aside.

Heat the raspberry purée and add the rehydrated gelatin.

Gradually pour the hot purée into the melted fruit couverture.

Immediately mix to make a perfect emulsion.

Once the mixture is at 95-105°F (35-40°C), combine with the frothy whipped cream.

Pour out immediately.

Freeze.

Bring the Absolu Cristal neutral glaze to a boil with the raspberry purée, blend them and strain the mixture.

Immediately apply using a spray gun at approx. 175°F (80°C).