Add the butter with the sugar, add the flour and fleur de sel and mix well.
Roll out the shortbread to a thickness of 0.5 cm and cut into 7 cm-diameter discs.
Place in 7 cm-diameter silicone molds.
Bake for 15 minutes at 160°C.
Leave to cool.
Whip cream cheese, eggs, sugar and cream in a mixer.
Stir in cornstarch, lemon juice and milk.
Pour into silicone molds over shortbread, about 1.5 cm high.
Bake at 90° C for 50 minutes.
Cool, then place in a cooling cell to remove the cheesecakes neatly from the molds.
Heat the mirabelles in a saucepan; add the NH sugar/pectin mixture and bring to the boil.
Divide the confit between 10 small 5 cm- diameter silicone moulds.
Freeze, then unmold.
Top with neutral mirror glaze.
Heat 280 g cream, pour over white chocolate, gelatine previously softened in cold water and cinnamon powder.
Blend, then add 200 g cold cream.
Chill for at least 4 hours.
Whisk together the ganache, then put it into a piping bag fitted with a N°10 plain tip.
Place a scoop of cinnamon ganache on each cheesecake, followed by a puck of mirabelle plum confit.
Poach whipped cream around the fruit, making two turns.
Decorate with purple oxalis leaves.
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