Bloom gelatin in cold water for 10 minutes.

In a saucepan, heat all ingredients except gelatin until boiling.

Remove from heat, add drained gelatin, and blend with immersion blender.

Pour into the Savarin mold and freeze for at least 6 hours.

Whip egg whites until frothy. Gradually add sugar to form a French meringue.

Gently fold in the sifted pistachio powder, powdered sugar, and cornstarch.

Spread on a Silpat-lined tray to 1 cm thickness.

Dust surface with powdered sugar and bake at 180°C (fan) for 12–15 minutes.

Once cooled, cut a 16 cm disc and set aside.

Melt white chocolate gently.

Stir in pistachio paste, fleur de sel, muesli, and crêpe dentelle.

Mix well using a spatula.

Spread over the pistachio dacquoise, then cut out the center using a round cutter.

Chill until ready to use.

Bloom gelatin in cold water.

Heat 115 g of cream (Part 1) and pour over white chocolate and pistachio paste in three additions. Stir to emulsify.

Add the gelatin, blend well, and cool the ganache to 20–25°C.

Whip the remaining 250 g of cream (Part 2) to soft peaks and gently fold into the ganache.

Unmold the raspberry confit insert.

In the clean Savarin mold, pour a layer of pistachio mousse.

Gently place the frozen confit insert into the center, pressing lightly.

Add more mousse and finish by placing the pistachio dacquoise (crunch-side down) on top.

Make sure the center has been cut out to match the mold.

Smooth the top and freeze at least 6 hours.

Optional: pour excess mousse into small silicone half-sphere molds (3 cm diameter), freeze, then join pairs to form decorative spheres.

Bloom gelatin in cold water.

Heat water, sugar, and glucose to 103°C.

Pour over sweetened condensed milk, then add gelatin and chopped chocolate.

Add red food coloring and blend with an immersion blender.

Refrigerate at least 6 hours.

Reheat to 30–35°C before use. Blend again to smooth.

Whip egg whites until soft peaks form.

Gradually add sugar and whip until stiff.

Fold in sifted powdered sugar.

Pipe small meringues with an 8 mm plain tip on a Silpat mat.

Bake at 100°C for 1 hour. Cool and store airtight.

Temper 150 g white chocolate and tint with red cocoa butter coloring.

Create decorations (14 cm ring with a 10 cm inner hole, 4 cm discs) using acetate or guitar sheets for shine.

Glaze the frozen entremets by pouring mirror glaze at 30–35°C.

Glaze frozen spheres by dipping them on toothpicks and placing on the entremets.

Finish with red chocolate decorations, berries, mini meringues, daisy fondant flowers, and edible gold leaf.