1. Bring cream to a boil.
2. Mix together egg yolks and invert sugar, and add to boiling cream.
3. Create crème anglaise by reheating mixture to 80°C under continuous stirring.
4. Strain over chocolate and emulsify.
5. Pour into small mould.

1. Bring defrosted Fruit'Purée Apricot Capfruit to a boil in saucepan.
2. Mix together 64 g of caster sugar and pectin, add to fruit puree and bring to a boil again.
3. Add 510 g of caster sugar and bring to a boil again.
4. Add glucose and bring mixture to 75° Brix (or 107°C).
5. Dissolve tartaric acid in 3 g of boiling water and add to previous mixture.
6. Join together 2 large frames with dot of chocolate in each corner, line with silpat mat and pour jelly into frame.

1. Semi-whip 90 g of cream and store in refrigerator.
2. Melt together chocolate and hazelnut praliné in microwave.
3. Boil together 80 g of cream and lime zest, and strain over chocolate mixture.
4. Add soaked gelatine and fold into whipped cream.
5. Add roughly chopped caramelised hazelnuts.

1. Whisk together egg whites, cream of tartar and one-third of icing sugar in stand mixer until a soft peak is obtained. Gradually add remaining icing sugar.
2. Remove from stand mixer, gently fold in sieved ground pistachios and spread out evenly onto 560 by 360 mm flexipan.
3. Bake at 170°C for 25 minutes.

Melt together chocolate and oil, and add hazelnut pieces.