1. Heat the milk to a boil, pour in the chopped white chocolate twice to melt the white chocolate and stir evenly
2. Add the soaked gelatine while it is hot, and let it melt with the remaining temperature.
3. Pour a little lemon zest into Cointreau, and mix well.
4. Whip the whipped cream for 7 minutes and mix it with the milk white chocolate sauce.
5. Add white chocolate mousse with half the height of the mold (a hemispherical mold with a diameter of 7cm).
6. Spread the mousse on the edge of the mold with the back of a spoon and freeze in the refrigerator until it sets.
7. Add granulated sugar and fruit juice and mix well.
8. Turn on the minimum fire and stir quickly while heating (the original method is to use water heating method), and heat to the concentration attached to the whisk.
9. Use the remaining temperature to melt the butter and mix evenly, and cool it in the refrigerator until it loses fluidity.
10. If the spare white chocolate mousse appears solidified, microwave it for a few seconds to restore its fluidity.
11. Put the passion fruit cream on the solidified mousse (reserve a little for garnish). Pour in the remaining white chocolate mousse and smooth the surface, cool it in the refrigerator until it is set
12. Cut butter into small cubes and mix with flour to form a coarse sand.
13. Add in caster sugar and mix well, add egg yolk
14. Knead it into a smooth dough by pressing.
15. Roll it into a 0.3cm thick slice, put it in a 7cm diameter tower mold and let it sit for 30 minutes in the refrigerator, poke a small hole with a fork, and bake it in a preheated 180 degree oven for 12-15 minutes.
16. 5 small kumquats are sliced and cored, add appropriate amount of sugar and 5 grams of water and microwave for about 30 seconds.
17. After the roasted tower is cooled, the film will be removed. Put a few slices of heated kumquat at the bottom, combine the solidified mousse and the tart, and use a hot towel or electric hair dryer to demold and slide out along the curvature of the mold
18. Whip 60 grams of whipped cream, and put the whipped cream in a piping bag and refrigerate for later use.
19. Garnish with whipped cream passion fruit cream candied kumquats.
20. Keep refrigerated
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