Sift the dry ingredients.
Cream the butter and icing sugar.
Add the eggs and incorporate the dry ingredients.
Mix until just combined. Let the dough rest in the fridge.
Roll out to 3 mm thick and cut to desired shape.

Cream the butter and the sugar.
Add the dry ingredients and then add the eggs one by one.
Add the pistachio paste.
Pour in the frame over the pre-cooked sweet dough.

Pit the cherries and cook with the glucose.
Add the sugar and the pectin and cook to a roaring boil.
Pour in a frame 6 cm wide by 30 cm long.
Let cool and freeze.

Heat the milk and cream and infuse with the grated sapote.
Whip the yolks with the sugar.
Cook the anglaise to 85°C and add the pre-soaked gelatine.
Pour on the Zéphyr™ white chocolate and emulsify.
At 40°C add the soft whipped cream.
Pour in the cherry confit frame and blast freeze.