Heat up the heavy cream then add the rosemary and infuse for 10 minutes. Remove the rosemary.

Mix the egg yolk with the sugar then gradually pour the warm liquid over the mix.

Bring it back to the pot and cook to 82C.

Split the mixture equally between 2 cake rings of 14cm diametru.

Freeze at least 2 hours.

Warm up the fruit puree and apricot cubes.

Mix the pectin Nh with the sugar then add it to the fruit mix.

Bring to a boil and cook for 30 seconds.

Remove from heat and add the citric acid.

Split into 2 equal portions then pour both of them over the creme brulee insert you froze earlier.

Freeze again for at least 4 hours.

Whip the egg whites until stiff, adding the sugar gradually. Whip until a shiny meringue forms.

Sift the almond flour, icing sugar, flour and salt in a bowl. Add the chopped rosemary and mix well.

Fold the dry ingredients in a bowl, gradually.

Pipe the batter into 2 discs of 14cm diameter.

Optional - sprinkle almond slices on each disc.

Bake in the preheated oven at 170C for 15 minutes or until golden brown.

Heat up the almond milk, bloomed gelatin and vanilla extract.

Pour over the white chocolate and blend well.

Cool down to 30C, then add the whipped cream.

Line 2 16cm diameter cake rings with plastic wrap to seal it and with acetate sheets to level the sides of the cakes.

Pour part of the mousse into each ring then arrange the creme brulee - apricot insert in the center.

Cover with more mousse then place the sponge into the ring.

Freeze the cake for at least 6-8 hours then remove from the cake ring.

Mix the chocolate with the condensed milk in a jug.

Combine the water, sugar and glucose in a pot and bring to 103C.

Take aside then add the bloomed gelatin.

Pour over the chocolate.

Blend well.

Transfer part of the glaze in a smaller jug. Color the small quantity of glaze with white and the larger quantity with orange. Blend both well.

Chill in the fridge for 8 hours then reheat and bring to 34C - working temperature.

Take the cake from the freezer. Pour the orange glaze first, then the white glaze and marble both with a spatula.

Remove the excess glaze and place on a cake board.

Decorate as you wish!