Citrus vegetable entremets

Make a crumble without melting the coconut oil, crumble and bake at 160°C for 22 minutes.
Leave to cool.

Place the crumble in the bowl of the food processor with the sheet of paper and start blending to break it up.
Add the hazelnut paste and chopped almonds. Melt the cocoa butter and add.
A fairly liquid paste is obtained.
Weigh out and smooth out on a silicone mat with a silicone frame and leave to set for 20 minutes in a cool place before cutting into the desired shape.
1200 g / frame 60/40 for a thickness of approx. 4mm.

Mix the water with the Ovofree macaron and salt.
Start beating with the whisk attachment and add the sugar in two batches.
Once the Ovofree is well blended, slow down the mixer speed and add the powders, mixing for a few seconds, then stop the mixer.
Gently blend in the oil and Amaretto.
Add the chopped almonds.
Weigh and smooth 950g of cookies in a 57 x 37 cm frame covered with a silicone mat on a straight baking sheet.
Bake at 175°C for 15 minutes.
When removed from oven, turn out onto sheet, leaving silicone mat on top to retain moisture during cooling. Place in cell.
Remove the silicone mat and cut out the desired shapes, then place in cell before assembly.
4cm-diameter disc for small citrus, vanilla and almond entremets.

Mix sugar, iota and cornstarch.
In a saucepan, heat the purée and almond milk and disperse the powders, whisking well.
Bring to the boil.
Cool to 60°C and blend with chopped coconut oil.
Immediately pour into 4cm-diameter silicone insert moulds (between 4 and 8g/mould for individual inserts), leave to set in a cool place, then place in a cell.

Prick the whole oranges and blanch in cold water 3 times, changing the water at each boil.
Cool the oranges and cut into 12 "quarters", then finely chop the flesh, zest and zest. Weigh the weight of the recipe in a saucepan and add the water, mandarin purée and sugar. Cover and simmer over low heat for 30 minutes.
Mix pectin and glucose and whisk into marmalade.
Bring to the boil and pour immediately.
Pour into insert moulds (between 4 and 8g/mould for individual inserts) and/or into a thin frame for die-cut decorations and freeze.

Pour the water, lemon juice and bicarbonate into a saucepan (note the foaming effect, which dissipates quickly).
Pre-disperse sugar (1), pectin and inulin, then disperse by blending into liquids. Boil rapidly while whisking.
Cool to 50°C and blend with the coconut oil (be careful not to blend below this level, or the mousse will congeal too quickly).
Meanwhile, blend the Ovofree mousse with the water (2) and sugar (2).
Blend at maximum speed for 3 minutes.
Mix gently with the previous, still-liquid mixture.
Note that vegan mousse tends to set more quickly.
Poach the mousse in the mold, pressing against the sides with a spatula to avoid air bubbles. Insert the mandarin cream and orange marmalade, then the almond cookie.
Smooth and freeze.