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Rub together all the ingredients except the rum. Then add the rum. Mix gently, taking care not to over-work the dough.
Leave the dough in the refrigerator overnight.
Then roll out to 4 mm and bake at 135 °C for 30 to 40 minutes.
Mix together all the ingredients, then add the softened butter.
Whisk the egg white 2 with the sugar and flower of salt, then the dried egg white. Continue mixing at slow speed for a further 20 minutes using a mixer with whisk attachment.
Then mix everything together gently with a skimming ladle. Spread over the cooked Linzer sablé. Bake at 160 °C for 18 min.
Thoroughly mix the Timut pepper with a little brown sugar.
Mix the dry brown sugar with the pectin NH to prevent lumps. Heat the fruit pulp and lemon zest to 50 °C.
Then add the brown sugar/pectin mix.
Boil for a short time, then add the lemon juice and cook at 103 °C. Pour the jam over the biscuit.
Heat the cream 1 with the sugar, glucose and pistachio paste to 45 °. Pour the cream onto the melted white chocolate in 3 stages.
Mix the emulsion then incorporate the cream 2. Set aside in the refrigerator overnight.
The next day, lightly whip.
Pipe the ganache onto the gâteau (as in the photo) using a St Honoré (tapered) nozzle.
Decorate with 4 to 5 fresh raspberries per dessert.
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