Sichuan Pepper Raspberry

Put the first six ingredients of the recipe into a mixer and beat lightly, then stir in the butter melted at 45°C until well combined.
Whip egg whites with granulated sugar, fold into the batter, and pour the mixture into a baking tray.
Baking temperature: 160°C in a convection oven, bake for 20–25 minutes.

Soak fruit puree with Sichuan peppercorns overnight, strain out the peppercorns and top up with additional fruit puree. Mix half of the infused puree with gelatin powder and let it bloom for 30 minutes. Combine the remaining puree with granulated sugar and potato starch, heat the mixture until boiling then remove from heat. Add the bloomed puree-gelatin mixture and homogenize thoroughly.

Once the English crème anglaise is ready, stir in gelatin, white chocolate and pistachio paste until smooth. Fold in whipped light cream.

Heat the coulis up to 42°C, fold in cream whipped to a mousse consistency and stir gently, use immediately.

Combine the caster sugar and pectin and set aside.Sprinkle the sugar/pectin mixture into the water, stirring continuously. Heat, then blend.Bring to the boil, then add the glucose syrup.
Boil to 101.5°/102°C (approx. 60°B), then remove from the heat, and add the gelatin mass.Use immediately or cool the glaze, cover with plastic wrap, and store in the refrigerator.

Mix coulis and neutral glaze, heat to 60°C and homogenize thoroughly. Refrigerate for 4 hours before use.

Mix butter, powdered sugar and salt until smooth, stir in beaten egg, then fold in sifted powders and vanilla pod seeds.
Sandwich the dough between two sheets of baking paper and roll out to 2 mm thick, then freeze for storage.
Cut into required sizes and place on a silicone baking mat.
Convection oven baking temperature: 160°C, bake for 20–25 minutes.