Macaron: 

1. Place the macaronmix in a bowl with the flat whisk.
2. Add the water and mix on low speed for 1 minute and on medium speed for 8 minutes.
3. Pipe circles of about 4 cm onto baking sheets. Use a 16 mm Ø nozzle for this purpose.
4. Tap a few times on a hard, flat surface to remove air bubbles.
5. Let the macarons rest for at least 60 minutes.
6. Bake at about 140°C for about 16 minutes. (Time and temperature may vary from oven to oven.)

Glaze:

1. Soak the gelatine in the water.
2. Boil the cream and add the Frucaps cold mirror glaze neutral to it. 
3. Dissolve the gelatin mass in this and then mix it with the chocolate using a hand blender.
4. Bring it to the desierd colour with the Arlico blue and the Arlico red. 
5. Process the glaze at about 35-40°C.

Cassis compote:

1. Heat the puree.
2. Mix the sugar and the pectin NH and pour this onto the puree.
3. Mix this well.
4. Cook the puree to 105°C and let the mixture cool a little.
5. Add the blueberries and pour into 12 cm Ø rings or silicone mats.
6. Freeze.

Sponge superior:

1. Mix all ingredients 1 minute in the lowest gear and 8-10 minutes in highest gear with a whisk.
2. Mix for another 1 minute in lowest gear.
3. Spread the batter on silicone baking mats and bake at 180°C for 7-8 minutes.
4. Cut out rings of 12 cm Ø.

Crème de cassis bavarois:

1. Stir together Damco mousse fond neutral and crème de cassis with a whisk.
2. Colour with Arlico blue and Arlico red.
3. Then mix in half of the whipped cream with the whisk. 
4. Then fold in the rest of the whipped cream.

Assembly:

1. Fill, banded, 16 cm Ø cake rings 3/4 full with the crème de cassis bavarois. 
2. Then add the cassis compote.
3. Pipe a thin layer of bavarois on top and close with the sponge cake slice.
4. Freeze. 
5. Bring the glaze to temperature and unmold the cakes.
6. Overglaze the cakes and immediately place macaron shells on the edge.
7. Finish as desired.