Prepare a 30×20 cm baking tin. Lightly grease the bottom and line it with baking paper so you can lift the brownie out afterwards.
Butter, Callebaut RB2 Ruby chocolate and Power Flower are melted to approximately 35 degrees. Next, the eggs, sugar and vanilla are whisked into a light, airy mixture. Finally, flour, cornstarch and salt are combined, sifted, and sprinkled into the mixture.
Bake at 165°C for 25 minutes. It should still feel slightly soft in the middle. Let it cool completely before assembling.

Warm up the glucose, water, and sugar.
Add the gelatin and let it dissolve completely.
Add the milk. Cool down.
Pour the mixture over the chocolate, and the Power Flower.
Emulsify with a hand blender and cover with plastic wrap.
Let it rest for at least 12 hours.
Use at approximately 30°C.

Mix the berry purée with glucose and heat to 40°C.
Mix the pectin and sugar together, then add it to the purées
together with the lemon juice and bring the mixture to boil
shortly (approx 1 minute)
The fruit jelly can be frozen.

Prepare a Crème Anglaise using the first four ingredients
together with the blackcurrant purée.
Add the soaked gelatin.
Pour the cream over the Callebaut RB2 chocolate and let it sit
for about one minute, then emulsify.
Cool to approximately 35°C.
Then add the lightly whipped cream. Set to cool.

Mix the flour, starch, sugar, vanilla and salt together.
Add the eggs and mix in the softened butter.
Mix until the dough is firm.
Roll out the dough to about 2 mm thick and cut out the sablé bases
with an oblong cookie cutter that fits the silicone mould.
Bake at approximately 165°C until light golden brown.

Fill the mousse into a piping bag, preferably fitted with a fluted nozzle. Spread an even layer of crumble in the bottom.
Pipe an even layer of mousse, preferably with a slight dome.
Distribute the compote and sprinkle with another layer of crumble. Optionally garnish with fresh berries, edible flowers (cornflower, wood sorrel, etc.), Callebaut RB2 crisp pearls, or chopped pistachios for extra texture.