Coucher de soleil

Cream the granulated sugar with salt and butter.
Pour in the warm egg and mix well.
Add the melted chocolate and cake flour.
Mix well until the flour is fully incorporated to
the mixture.
Pour this mixture into the stainless-steel frame
and bake at 160°C for 18 minutes.

Put the eggs, ground almond and flour into a
mixing bowl.
Beat with paddle attachment.
Beat the egg whites and granulated sugar into a
meringue.
Fold the meringue into the almond mixture.
Bake in ventilated oven at 175°C for 15 minutes.

Soak the gelatin into water. Set aside.
Heat the milk, vanilla, egg yolk and granulated
sugar together to form a crème anglaise.
Add the gelatin.
Cool down to 22°C, then fold in the whipping cream.

Soak the gelatin into water. Set aside.
Whip up egg yolks and sugar. Add purees.
Cook like a pastry cream and add white chocolate.
Cool down to 24°C, add liquor and whipped cream.

Soak the gelatin into water. Set aside.
Warm the IQF with purees and sugar.
Add gelatin and cool down.
Add raspberry liquor.

Boiled the milk and glucose, then add the gelatin.
Add the chocolate and Pâte à Glacer Ivoire in the
mixture to make an emulsion