Make an Italian meringue: heat the sugar and water to 119°C
and pour over the half-mixed egg whites. Add the melted
gelatin mass to the puree at room temperature.
Slowly fold the mixture into the Italian meringue. Whip the
cream until 3/4 stiff, then fold it into the meringue using a
maryse. Finally, add the Cointreau®.

Heat purees with sugar. Remove from heat and stir in gelatin.
Pour into silicone mould (17 g per person). Store in the freezer.

Heat the cream and milk. Blanch egg yolks and sugar. Pour hot
mixture over blanched eggs. Cook, stirring constantly, until it
reaches 83°C. Add gelatin mass, essential oil and blend with an
immersion blender. Pour over raspberry jelly (25 g per person)
and freeze.

Heat the almond paste in a pastry bowl, then beat with the eggs
until smooth and fluffy. Sift in the flour and baking powder,
then gently fold into the fluffy mixture. Finally, add the melted
butter. Spoon into a mould (1 cm high) and bake at 180°C for
12 minutes.

Bring the cream (1) to the boil with the scraped vanilla pod.
Remove from heat and stir in the gelatin mass. Pour the hot cream
over the white chocolate in three times until you obtain a glossy,
homogeneous ganache. Add the cold cream (2) in a single stream
and blend with an immersion blender. Strain on contact and chill
in the fridge overnight. The next day, whip the ganache.

Pour white peach mousse into Silikomart Stones molds (ref. 149254). Insert frozen interior, raspberry jelly side down. Turn a quarter turn.
Apply a little mousse, then place the pain de Gênes sponge so that it protrudes slightly over the edges. Keep in the freezer.
Unmold and dip in a mixture of white chocolate and cocoa butter (60/40).
Whip the vanilla ganache and poach a flower on top.
Spray the whole with a mixture of white chocolate and cocoa butter.