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Sieve the flour with the almond meal and icing sugar. Combine the egg white powder with the caster sugar. Whip the egg whites on second speed adding the caster sugar mixture quickly in order to get a smooth textured meringue. Place the Xocomeli chocolate pearls in a piping bag and crush them to pieces with a rolling pin. Fold the sieved powders delicately in the meringue followed by the crushed Xocomeli. Spread on trays and bake at 190°C in convection oven for about 11 minutes or at 200°C in deck oven. 600 g/ 24x34cm tray.

Soak the gelatine a large volume of cold water. Heat the 60g of cream and stir the softened and soaked gelatine in. Place the praliné in a kitchen mixer fitted with the paddle attachment, pour about a quarter of the hot cream in. The texture will split. Emulsify on medium speed. Stabilise the emulsion, pouring the remaining cream gradually in, in order to get a smooth, elastic and shiny texture, sign of a well started emulsion. Set aside in the refrigerator. 30 g/dessert.

Combine the water and gelatine powder together making sure the total weight is 85g. Cook the 300g of sugar with the 105g of inverted sugar and 80g of the thawed fruit pulps to 110°C. Place the 150g of inverted sugar with the remaining 150g of fruit pulps in a kitchen mixer’s bowl and pour the cooked syrup over. Melt the gelatine in microwave and pour over the hot sugar syrups. Whip the lot to ribbon stage. When the marshmallow is lukewarm and slightly runny, stir the liquor in and immediately pour the mixture onto a 10mm high confectioner frame sat on a greased silicon mat. Smooth over with a Raplette sponge spreader and top with a second greased silicon mat. Leave to set at room temperature for few hours. Once set, cut the marshmallow into little cylinders using a plain piping nozzle. Immediately roll the marshmallows cylinders in acidulous coloured sugar. Store in airtight containers.

Place the crystal sugar in a deep tray, pour couple of drops of food colouring and citric acid solution. Friction the sugar with a whisk or by hand making sure to blend the lot uniformly. Leave this sugar to dry out at room temperature. The amount of colours and citric acid will vary according to the wanted intensity of colour and acidity.

Wash and dice the apples into small cubes without peeling them. Add few drops of lemon to avoid oxidation and stir a little bit of Absolu Cristal glaze to glaze them. Set aside in the refrigerator.

Heat the water to 40°C and stir the atomised glucose in. Combine the stabiliser to the caster sugar and add to the water. Bring the lot to the boil. Wash and cut the apples into quarters. Process in juice extractor and place the juice immediately in the freezer so it can keep its colour. Process the apple juice and syrup with a stick blender and churn. Mould into 10 to 12 mm high frame and set aside in the freezer. 30 g/serve.

Cook the fondant and glucose to 155/160°C. Pour onto a silicon mat and leave to cool. Crush into thin powder and keep in airtight containers. Sprinkle the powder on a silicon mat over a 45x200mm rectangle template. Sprinkle green coloured crystal sugar and bake at 140/150°C until melted. As soon as the sugar powder is melted and shiny, remove from oven and roll around a oval mould with the coloured crystal sugar side out. Keep in airtight containers.

Combine all ingredients together and set aside in the refrigerator. 20 g/serve.