1. Mix the almond paste and eggs, then whip in a stand mixer with the whisk attachment until light and airy.
2. Gently fold in the flour and baking powder, previously sifted together.
3. Finally, drizzle in the olive oil and add the lemon zest.
4. Spread the batter onto a Silikomart baking mat to a thickness of about 1.5 cm.
5. Sprinkle with crushed whole almonds, previously roasted.
6. Bake at 170°C for about 11 minutes.
7. Cool completely and cut the required shapes: one biscuit for the insert, the other to seal the entremets.

1. Gently heat the peach purée.
2. Mix the sugar, pectin, and agar together.
3. Add the mixture to the purée and bring to a boil.
4. Incorporate the gelatin mass.
5. Pour over the diced fresh peaches.
6. Fill the heart-shaped insert mold with about 200 g per insert.
7. Freeze until ready for assembly.

Prepare the Fruit Base

1. Heat the purées with the glucose to about 50°C.
2. Add the gelatin mass and pour over the melted Ruby chocolate.
3. Blend with an immersion blender until smooth and glossy.
4. Whip the cream to a soft texture and set aside.

Prepare the Swiss Meringue

1. Combine the egg whites, glucose, and invert sugar.
2. Heat over a bain-marie to 60°C.
3. Whip in a stand mixer until the meringue is shiny and supple.

Combine and Finish

1. Take the chocolate base (cooled to about 35°C).
2. Alternately fold in the whipped cream and the Swiss meringue, gently, to maintain aeration.
3. Use immediately for assembly.

1. Prepare the mousse.
2. Pour 300 g of mousse into the Silikomart Amore 600 silicone mold.
3. Insert the peach jelly heart.
4. Add 50 g of mousse and seal with the second biscuit.
5. Place in the freezer.
6. Unmold the heart and decorate using a piping bag without a tip, cut to create small teardrops all around.
7. Freeze briefly and spray with a red velvet spray gun.
8. Finish with a chocolate heart topped with peach pieces.