Mix together the softened butter, salt, icing sugar, ground almonds, eggs and the smaller quantity of flour. Be careful not to over-process. As soon as the mixture is smooth, add the second quantity of flour.
Roll out the dough between two acetate sheets. Set aside in the fridge. Bake at 150-160°C (311 - 320°F) for around 20 minutes until pale gold in color.

Cook the fondant and the glucose until the mixture reaches 155-160°C (311- 320°F). Pour onto a silicone sheet and leave to cool. Crush the Almond Sweet Shortcrust and the Opaline Shortcrust to a fine powder and store in a dry place.
Draw a 9 x 14 cm rectangle on some card. Then cut a right-angled triangle from one of the long sides of the rectangle so one of the short sides now measures 6cm, and the other is still 9 cm. Carefully cut out the shape.
Use the remaining stencil to sprinkle the crushed shortcrust onto a silicon mat. Bake at 160°C (320°F). As soon as it has melted and is shiny, remove from the oven and use a brush to paint with sparkling gold powder. Leave to cool slightly before rolling the Opalines around a 5 cm diameter rolling pin. Leave to cool completely.

Soak the gelatin in a large quantity of water and drain well. Bring the milk to the boil and then infuse with the coffee beans for around 10 minutes. Strain.
Top up the milk to 140 g and add the gelatin. Pour around a third of the hot liquid onto the melted couverture. Whisk to obtain a smooth and glossy texture, signifying the start of the emulsion process. Add the remaining milk, taking care to preserve the texture, and blend to perfect the emulsion.
When the chocolate mixture is at 35-40°C (95 - 113°F), pour onto the whipped cream. Paint a thin coating of milk chocolate couverture on an acetate sheet.
Place some 4 cm high by 4.5 cm in diameter rings on top and line with a plastic strip. Make the Light Coffee Mousse and add around 25g to each ring. Blast freeze.

Bring the cream to the boil with the milk. Infuse the hot milk with the coffee beans for around 10 minutes. Strain the infusion and top up to 90 g.
Mix the egg yolks with the sugar without whitening. Return the infused milk to the boil and pour onto the egg yolks.
Cook until the mixture coats the back of a spoon at 84-85°C (183.2-185°F), strain and use immediately.

Make an emulsion by slowly pouring the custard onto the melted couverture to obtain a smooth, glossy and elastic texture. Blend to perfect the emulsion, taking care not to incorporate any air and working at 35-45°C (95-113°F).

Heat half the mandarin pulp to 30°C (86°F), add the atomized glucose and then add three quarters of the caster sugar. At 45°C (113°F), add the remaining sugar mixed with the stabilizer. Bring to the boil, blend and strain.
Leave in the fridge overnight. Blend the syrup with the mandarin pulp and churn.

Use a fileting knife to remove the peel from the mandarins, removing a minimum of pith, which will add a bitter flavor.
Blanche the zests in boiling water. Rinse in cold water. Add the strained fresh mandarin juice and the sugar.
Cook for 20 minutes over a low heat. Set aside in the fridge.