Plated red fruit dessert with microwave almond sponge

Compose the plate with red fruits, lemon cremeux, limoncello jelly, lime parfait, orange nougat nuggets and kumquat and lemonquat confit; top with a 'canal' (as transcribed) of raspberry sorbet and edible flowers.

Blend whole eggs, almond meal, flour, sugar and limoncello for the sponge.

Transfer to the canister, check the seal is in place and close it tight.

Charge with two CO2 cartridges and shake; then another.

Chill a few hours, then microwave the sponge 45 seconds.

Make the components in advance and keep them at room temperature, chilled or frozen as they need.