Diana tart

Dry caramelise the sugar, then stop the process by adding the cream and purée, both very hot. Strain and correct the weight with milk.
Add the salt and gelatine. Pour 85 g into each mould.

Beat the yolks with the whole eggs. Add the cornflour.
Pour into a 12 cm mould.
Steam at 100 ºC, 100% humidity for 15 minutes. When cold, soak with the syrup.

Heat the milk, cream and sugar together. Pour over the egg yolks and cornflour.
Cook the mixture at 85 ºC and add the gelatine leaves. Add the white chocolate.
Mix the apple purée with the cream of tartar, the powdered egg whites and the powdered glucose. Beat and add the sugar.
Mix part of the creamy mixture with the meringue first, followed by the rest.

Infuse 770 g cream with 4 g grated fresh lime zest for 24 hours and strain.
Heat the milk with the single cream and the Yopol. Dissolve the gelatine and mix with the melted white chocolate.
When the mixture reaches 28 ºC mix with part of the cream and lime mixture first, followed by the rest.

Mix the sugar with the agar. Add part of the apple purée.
Boil for a few seconds and remove from the heat.
Add the gelatine and the rest of the purée with the food colouring.
Place 100 g of gelatine in each 16 cm ring with film. Freeze. When frozen, cut with a 10 cm ring cutter. Separate the rings to form the two rings on the target.

Heat the glucose with the water. Add the cold gelatine.
Whizz in a food processor and vacuum seal 100%. Steam at 50 ºC.