ALMOND CREAM

Beat the butter with the sugar and the almond powder. Incorporate the eggs gradually and finish with the rum. Add to piping bag. Garnish with about 15 g.

LIME MARMALADE

Peel the limes, then blanch the peel 5 times and finish mixing them by keeping a few pieces of the right size for the blender. Also remove the lime zest, squeeze to get the fruit juice. Boil the mixed peel, the zest, the juice, the water. Then gradually add to the mixture (sugar, kappa, pectin) and boil 2 minutes per kilo. Store in cold room. Garnish the bottom of the pie.

CREAMY CARAMEL

Soak the gelatine in cold water. Cook sugar and dry glucose with caramel at 185 ° C. Infuse/mix the cream and vanilla pods, then pour over the caramel. Make a custard with the yolks. Fine strain then add the drained gelatin at 70 ° c. Mix & Cool quickly. Garnish the top of the pie.

ASSEMBLY AND FINISH

Boil water and caster sugar (1) at 125°C. Dissolve with hot fruit purees and reheat to 105°C. Add the caster sugar (2), Natur Agrum and Natur Lin and blend. Bring to a boil. Add Morello cherries.