Passion fruit ginger entremet cake with mirror glaze

Crust: cream butter, salt and sugar; add the egg, vanilla, almond meal and flour and mix to combine.

Almond cream: cream the butter and sugar, add almond meal and flour, then the egg, and whisk until completely smooth; set aside.

Roll the crust out into a disc 3 mm thick and cut it with a greased 6-inch (15 cm) pastry ring.

Pipe a thin layer of almond cream onto the crust and bake about 25 minutes at 350F (180C); the cake is built upside down.

Cool completely, then cut into a heart shape with the cutter that comes with the silicone mold.

Insert: heat the lemon juice and water, add the sugar and agar-agar mixture, bring to a boil and cook 2 minutes; chill completely and blend smooth.

Combine the lemon mixture with the passion fruit flesh and seeds and the minced crystallized ginger; fill the insert mold and freeze completely.

Ganache montee: heat half the heavy cream, blend in the melted white chocolate, then add the remaining chilled cream, the gelatin, fresh ginger and passion fruit puree; blend and chill.

Mirror glaze: boil corn syrup or glucose, sugar and water to the stated temperature (transcribed as 'one or two Celsius, which is 115 to 116 degrees Fahrenheit').

Pour the hot syrup over the chocolate, let melt and blend; add condensed milk, vanilla and gelatin and blend with the nozzle kept down to avoid air bubbles; add coloring, sieve and chill completely.

Whip the ganache to soft peaks, not too far, and fill the silicone mold more than halfway.

Push the frozen insert down into the mousse, clear the edges and place the crust on top; freeze completely, overnight best.

Unmold and freeze again; glaze twice, first with cocoa butter and white chocolate, then with the mirror glaze.