Mix gently with the paddle together butter and sugar in a
mixing bowl.黄Add almond powder and finish with the flour and
baking powder.加Laminate at 3 mm, then freeze it. Bake at 150°C
for 20-25 minutes till golden brown color and cool it down at
room temperature. Blend the sable base with the robocoupe
to get a powder.

Melt the white chocolate at 40°C, add the feuilletine and mix
well. Then, add soft butter and baked cheesecake sable base.

Whisk egg whites with sugar (1) till stiff peak. On a separate
bowl, whisk eggs with the sugar (2). Pour the mix of eggs –
sugar over the mix of egg white – sugar. Add the mix of flour,
cornstarch, almond powder and salt already sifted. Stir with a
rubber spatula. Finish by the melted butter at 70°C + orange
zest. Bake at 165°C for 8 + 8 min and check.

Use a fork to pick the mandarin and place with some cold
water in a big saucepan. Start to heat it and bring to boil. Strain
the water and start a second time with cold water. Renew this
operation total 3 times. For the 4th time, cook the mandarin in
the water until it becomes soft. Strain the mandarin and cool it down.
Cut the mandarin in two parts to take out the seeds and the
white part in the middle. Chop the mandarin and arrange in a
saucepan with the sugar (1), mandarin puree and the lime puree.
Cook them all together until the marmalade is soft.
Use the big hand blender to mix the marmalade.
Combine together the sugar (2) and pectin, add to the
marmalade and boil during 30 seconds.
Cool it down at 40°C, add the Cointreau® and pour in a container. Store in the fridge.

In a bowl, place white cheese, cream cheese, sugar (1) and
vanilla extract. Cook as a regular pastry cream milk, yolks, sugar
(2) and cornstarch (1). Pour over the previous mixture. Add
eggs, cornstarch (2), cream (1) and blend all together without
incorporating air bubbles till you get a smooth texture. Pour the
mixture into a inox container, wrap twice with cling film, pour
some water in a second container and place your container with
the base of cream on it.
Bake the cheesecake at 120°C, speed 3, damper closed, for
40/45 minutes. Final temperature in the middle of the
cheesecake: 70°C. Add the gelatin, Cointreau®, blend it and cool
down at 28°C. Whip the cream (2) + sugar (3) softly and add it to the previous cream.

In a bowl, combine sugar (1) with pectin and add water (1). Let it
stand for 20 minutes. In a pan, combine water (2) with sugar (2)
then add glucose and heat to 70°C. Slowly add the pectin mixture
and bring to boil. Add the citric acid solution. Let it set and store
at 3°C. Reheat at 60/70°C before to spray.

Rince the kumquats. Blanched (Boil) in a large amount of salted
water. Strain and rince them with cold water. Make the syrup with
water and sugar, add the blanched kumquats then simmer for
2 hours. When kumquats are tenders and well cooked, remove
them from the syrup. Cook the syrup at 105°C, then place back
the kumquats inside the syrup and store in the fridge at 3°C.

Rinse and peel the mandarins, then cut them into pieces. Blanch
them once in a large quantity of salted water, then a second time
in clear water (without salt) and rinse. Repeat this step two more times.
Prepare the syrup, add the blanched mandarins, then simmer for
2 hours. Leave to rest overnight at room temperature. Simmer
one last time for 1 hour, then check the final texture. If necessary,
leave to rest overnight until the desired texture is achieved. Store
in a vacuum-sealed bag in the refrigerator at 3°C.
To serve, keep some in an airtight container and place on paper
towels to remove the syrup before using.

Step 1: Prepare the crunch and spread 125 g into a 6 inch ring. Let it set into the freezer.
Step 2: Bake 120 g of Joconde sponge into a 5 inch ring, then cut it with a 12 cm cutter.
Step 3: Cook the marmalade and pour 100 g into a 5 inch ring. Let it set into the fridge at 3°C.
Step 4: Prepare the mousse, pour 220 g over the marmalade and press down the Joconde sponge on it. Freeze all together.
Step 5: Unmold the entremets and spray some neutral glaze. Arrange the entremets on the crunch and let it defrost.
Step 6 : Decorate with fresh mandarins/grapefruits supremes, semi candied mandarin, poached kumquats, lime zest and mini lemon thyme.