1. Crunchy Biscuit
Soften butter in a mixer with a flat beater, then mix in tant pour tant (icing sugar &
almond powder) to butter. Add egg, followed by sifting flour and baking powder into
the mixture and combine thoroughly. Allow the dough to rest for 3 hours at 4°C. Roll it
out to 4mm thick, cut into 8cm diameter circles, and bake on a non-stick baking mat
at 160°C for approximately 12 minutes.

2. Blackberry Blackcurrant Compote
Heat Frozen Blackberry & blackcurrant purée together with water to 40°C, then add
sugar and pectin. Bring the mixture to a boil until they are mixed thoroughly. Set
aside at 4°C and stir before use.

3. Mixed Berries Cream
Soak gelatine in cold water before using. Heat Frozen Berries together with purées,
then add in the pre-beaten mixture combining egg and sugar. Bring the mixture to a
boil and pour it over hydrated gelatine. Mix well, then add small pieces of butter.

4. Vanilla Cream
Soak gelatine in cold water before using. Infuse whipping cream (1) with vanilla for 5
minutes, then heat and cook together the pre-beaten egg mixture with sugar until it
reaches 83°C. Strain through a chinois onto hydrated gelatine and mix well. Cool the
mixture to 28°C, then whip second portion (400g) of cream and gently fold it in.

5. Whipped Vanilla Chantilly
Soak gelatine in cold water before using. Infuse milk with vanilla for 5 minutes, then
add sugar and bring it to a simmer. Stir in hydrated gelatine, then strain through a
chinois onto mascarporne.