Heat the cream to 70°C with the honey and pour over the gelatine mixture, mix with the cottage cheese and set aside in the fridge for use the next day.
Beat with a mixer until you get a whipped cream texture.

Cut the peaches into cubes, place them in a saucepan with the puree and add the sugar/pectin mixture, cook to a boil and then at the end of cooking add the melted gelatin.
Immediately pour into a 14 cm diameter puck.

Mix the powdered gelatin in cold water with a whisk, leave to set for 20 minutes in the fridge
and then melt the whole, taking care not to boil to avoid evaporation.
Let set again in the fridge before using.

Cook the caster sugar and water to 121°C, pour over the whipped egg whites.
Once lukewarm, add the icing sugar previously sifted with the vanilla powder.
Poach balls with a socket n°12 of the 14 cm diameter circles on a silicone mat.

Heat the water, sugar and glucose.
Add the neutral glaze and bring to a boil.
Use at about 80°C to achieve thermal shock.

Assemble in a saucer-shaped mould of 16 cm in diameter:
Put 75 g of fromage blanc cream in the bottom then place a 14 cm diameter meringue on top, add 50 g of fromage blanc cream, add 170 g of peach marmalade, smooth with 50 g of fromage blanc cream and add a thickness of meringue.
Place in the freezer and remove from the mould.
Whip the rest of the cream and smooth the outside of the pan on a turntable.
Leave in the fridge for 2/4°C and spray with coloured cocoa butter: first 3 points of red, 3 points of orange, 3 points of yellow and cover lightly with pink, with the cold the velvet effect will occur naturally.
Finish by piping 75 g of peach confit on top of the cake, add the peach wedges topped with the icing and pipe balls of confit on top.