CORSICAN FRUITS

Heat the almond paste until lukewarm, i.e. about 30°C. Bring the eggs to the same temperature.
Mix half of the almond paste with eggs and whip. Add the sugar gradually. When almost whipped, add the remaining almond paste and keep beating until fully whipped.
Melt the clarified butter, mix with a bit of the whipped mixture and fold it in.
Finally, add the sifted flour and baking powder. Bake at 180°C. Coat the cakes in clementine jelly.

Mix the sugar with the pectin. Add the mixture to the water and blend. Heat. Add the glucose and boil for 2 minutes. Leave to cool. Once cold, add the purée and blend.

Hydrate the gelatine in water. Once hydrated, melt in the microwave. Heat the milk to 80°C approximately. Half melt the chocolate. Add the gelatine to the warm milk then add the milk to the chocolate making a nice emulsion with a blender or by hand.
Finally add the cold cream.
Leave to rest in the fridge for 12 hours at least.

Heat the water with the saffron. Leave to infuse for a few minutes. Add the sugars, the clementine purée and the stabiliser. Blend, leave to rest for 12h and make the sorbet.