Whip up the egg white untill glossy. Heat up butter and chocolate and mix well. Place a rvs bowl over a simmering pan of water, mix sugar and egg yolk untill fluffy. Mix eggyolks with chocolate and slowly mix in the eggwhites. Spread over a with baking paper lined tray, bake for 7 minutes in 180C.
Mix all ingredients togerther.
Make a carmal of the sugar and glucosio, mix in slowly the heated fruit puree and finish with butter and citric acid.
Bring milk and cream to the boil, mix in a differt pot sugar, egg yolks and vanilla paste. Mix a little bit of the boiled mixture with the egg yolk to combine. Then mic everthing and heat up till 82C let is stand for 24 hours in the fridge. Whip up after.
Heat up till 40C and ready to use.
Place the baked sponge in a 13 cm rvs ring, pour here the crispy insert over and cool down. Pipe the fruit caramel over the sponge insert. Fill silicon mold with the bavaroise end push in the frozen insert. Place in the freezer for 24 hours and glaze with mirror chocolate.