Give me your heart

Mix the sugar and the pectin.
Mix the rest of the ingredients together.
At 45°C add the pectin and sugar mixture.
Boil.
Add the lemon juice.
Let cool and sieve for a smooth texture.

Boil the cream, the inverte sugar and the glucose. 
Pour on the Zéphyr™ white chocolate couverture and emulsify.
Add the cold cream and mix.
Keep at 4°C.
Whip before use.

Sift the flour, the icing sugar and the salt.
Add the almond powder.
Mix with the butter.
Once the mixture has cooled down, make the crumble.
Bake the crumble at 160°C for about 12 minutes.
Let cool and add 10% crystallized Zéphyr™ white chocolate couverture to bind the mix and create an impermeable layer.

Sift the powders together. 
Beat the egg whites with the sugar and the powder colour.
Carefully add the egg yolks and the sifted powders.
Spread the mixture to 3mm thickness and bake at 180°C for about 10 minutes.