Blend the almond flour with the water and sugar, and then filter.
Heat a small part of the moscato and dissolve the softened gelatine sheets and the sugar. Mix with the remaining moscato and the peach pulp. Pour into a rectangular mould without a bottom, fill to around 1 cm deep.
Bring the almond milk to the boil, mix the corn starch, sugar and yolks, pour into the boiling milk and thicken. Add Risolì, the raw almond paste, the rehydrated gelatine and the amaretto liqueur. Whisk the whites, slowly pouring in 500 g of sugar brought to 121°C with the water, and incorporate the meringue with the warm cream.
Whisk the yolks, slowly pouring in 150 g of sugar brought to 121°C with 80 g of water, add the softened Risolì and cocoa mass, mixed with the melted 70% coating; separately whisk the whites heated to 55°C with the remaining granulated sugar, and mix the two preparations with a downward motion. Pour over the peach jelly to a thickness of 1 cm.
Rub the Risolì into the flour and raw cane sugar, then add the flaked almonds, pistachios and oat flakes; work into a crumble and cook at 180°C for 15 minutes.
Using a pastry bag fill the mould to halfway with the chiboust. Cut the set moscato and peach mix into 2×4 cm rectangles and insert into the mould, fill with the chiboust and cool. Remove from the mould and spray with cocoa butter and decorate as desired.
180° for 15 minutes
3 days at +4°C
STORAGE AT -18°C