• Shortcrust pastry
• Soft pistachio biscuit
• Vine peach and sudachi confit
• Vine peach and sudachi cheesecake cream

Put all the ingredients in a blender and bake the minimum. Refrigerate for 24 hours.

Put all the ingredients (except the whites and sugar) in a food processor. Whip the egg whites with the sugar and gently add the 1st mixture. Empty in a circle. Bake at 180° C for 14/15 minutes.

Boil the vine peach puree and Sudachi juice. Add the sugar and pectin mixture. Boil for 1 to 2 minutes and add the gelatin. Flow in a filmed circle. Save a part for décor

Place the yolks and sugar in a bain-marie. Poach up to 65°C. Add the gelatin mass and whisk in a blender until cool. Mix the vine peach puree and sudachi juice with the Philadelphia. Add the whipped cream and mix everything with the perfect gelatin. Top with spherical 1⁄2 balls and freeze. Refrigerate the remaining cream.

Top 1/0 cm of cream inside the blind baked pies. Place a pistachio biscuit base and add a light layer of cream, to make the fruit confit stick. Place the frozen balls around and finish filling with the cream. Place a disc of pink chocolate on top. Fill the holes with vine peach confit. Decorate with a few gold leaves.