Soak gelatin in cold water.

Melt the white chocolate and set aside.

Heat the fruit purées to about 45°C. Stir in the wrung gelatin.

Gradually fold the warm fruit mixture into the melted chocolate in three stages.

Whip the cream to soft peaks and gently fold into the mixture once it cools to 35–40°C.

Fill ¾ of each cavity in the "Truffle Crown" silicone mold with mousse. Press one blueberry into each extension and smooth the tops.

Freeze overnight, covered with plastic wrap.

Mix sugar and cornstarch with lemon juice and zest in a saucepan.

Bring to a boil, stirring constantly, then add butter cubes gradually.

Remove from heat, reduce temperature, and whisk in the egg.

Cook until the mixture thickens but does not exceed 82°C.

Blend briefly with a hand mixer.

Store in a sterilized jar or with plastic wrap touching the surface in the fridge.

Soak gelatin in cold water.

In a saucepan, combine milk, cream, glucose syrup, and 180 g of sugar.

Mix remaining sugar with cornstarch and stir into the pot.

Bring to a boil, stirring constantly, then remove from heat.

Add gelatin and coloring. Blend with an immersion blender.

Cool to 30–32°C before use, stirring occasionally.

Tip: Can be made the day before and gently reheated before glazing.

Cream butter and powdered sugar. Add ground almonds, salt, flour, and beaten egg. Mix into a smooth dough.

Shape into a block, wrap in cling film, and chill for 1 hour.

Preheat oven to 180°C. Roll out dough to 3–4 mm thickness using guide sticks.

Use the cutters from the silicone mold to make 6 large and 6 small rings.

Bake on a perforated mat (like AirMat) for 12 minutes. Cool completely.

Bring the mirror glaze to 30–32°C.

Unmold 3 tartlets at a time and glaze them over a rack to catch the excess.

Place each glazed tartlet on a wide pastry ring. Top with a smaller ring.

Whip cream to soft peaks, fold in lemon curd, and pipe small dots around the top ring.

Decorate with edible petals, herbs, and lemon zest.

Let the tartlets defrost before serving.