Toast the almonds in a 150°C convection oven for 20 minutes. Pulverize the toasted almonds with the dry ingredients. Combine all the ingredients to form a dough. Work through a sieve. Bake in a 150°C convection oven for 20 minutes.
RECONSTITUTED ALMOND SHORTBREAD
Combine the melted chocolate with the almond praliné. Add the baked streusel, feuillantine and fleur de sel. Spread out in Ø18-cm rings. Chill.
VANILLA ALMOND GENOISE
Combine the almond paste with the eggs, liquid vanilla, scraped vanilla bean and salt. Whisk to form an emulsion. Gently fold in the cornstarch and ground almonds. Add the melted butter and the amaretto. Spread out in a silicone mould and bake in a 170°C convection oven for 14 minutes. Cut into Ø18-cm circles.
Blanch the peaches and plunge into ice water. Peel, cut in half and remove the pit. Poach in the hot syrup (water, sugar, vanilla). Store in the refrigerator.
Combine the dextrose with the NH pectin. Heat the purées and add the dextrose-pectin mixture. Bring to the boil. Add the lemon juice and the gelatine mass.
Stir the peach-litchi confit until smooth. Finely dice the litchis and poached peaches. Combine the confit with the diced fruit.
LIGHT VANILLA CREAM
Infuse the vanilla in the cream (1). Make a custard with the cream (1), sugar, egg yolks and vanilla. Add the gelatine mass and the mascarpone. Mix with a hand blender. Let cool. The next day, whip the custard with the mascarpone and add the whipped cream (2).
Line Ø18-cm x 2-cm high tart rings with 130 g of reconstituted almond shortbread. Chill. Pipe in 40 g of light vanilla cream, spread out and top with a Ø18 cm disc of almond genoise. Cover with 60 g of vanilla cream and smooth the surface. Freeze. On the surface, pipe out a ring composed of 110 g of vanilla cream using a plain 18-mm tip. Fill the centre of the ring with 130 g of peach-litchi compote. Top with a 10-cm disc of almond genoise. Spread the vanilla cream over the exterior to create a sloped top and smooth the surface. Chill. Pipe out the vanilla cream on the slope using a large 6-cm ribbon tip. Sprinkle with chopped almonds and decorative snow sugar. Place a 2-cm high band of white chocolate around the base of the entremets. Fill the centre with 50 g of peach-litchi compote. Decorate with canned litchis and white chocolate fans.