Place a piece of Rhodoïd roll or grease with oil or butter

inside the baking circle. In a bowl, combine the heavy cream with the icing sugar. Add orange blossom water, ground vanilla,

the clementine zest. Dissolve the agar-agar powder in the whole milk. Pour into a small saucepan and bring to a boil for about 30 seconds, stirring constantly with a spoon. Remove from the heat and gradually add the contents of the bowl while mixing well. Pour the mixture into the baking circle on a small serving plate. Chill for at least 30 minutes. Meanwhile, cool the clementine juice with the water in a small saucepan. Remove from the heat. Soak the shuttles for a few seconds to soften them. Gently recover them so as not to damage them and place them on a plate next to each other. Set aside.

Prepare the fruit salad: cut into quarters

peeled clementine. Cut the apple and kiwi into cubes or strips, washed and wiped. Remove the pomegranate seeds. Place everything in a bowl and drizzle with the clementine juice and lemon juice. Add the vanilla and orange blossom water. Marinate in the fridge. Remove

delicately the pastry circle and the Rhodoid strip of the cream entremets. To form a charlotte, surround the entremets with shuttles.

Wrap a ribbon around the charlotte. Garnish the top of the charlotte with fruit salad. To enjoy during the day or the next day!

Recipe and photo by Delphine Pocard.