Trésor Jeunesse (Youth Dew)

Mix together butter, salt and honey.
Mix together flour, baking powder and icing sugar, and add egg whites in 3 parts while stirring.
Mix in butter-honey mixture, fill silpat mould and sprinkle nuts on top.
Bake at 170°C for 10-12 minutes.

Boil together Fruit'Purée Goji Capfruit, Fruit'Purée Pear Williams Capfruit and half of sugar.
Mix together second half of sugar and pectin, whisk into fruit purees and bring to a boil.
Add glucose and heat up to 106°C.
Whisk in lime juice and barberries, and pour onto silpat.

Heat cream up to 80°C and pour onto chocolate.
Emulsify, starting in the centre of mixture.
Pour onto silpat, decorate with cocoa nibs and leave to crystallise.

Pipe dot of tempered chocolate.
Arrange nuts and berries in chocolate.
Sprinkle with golden glitter.