Blend the butter on a high speed in a mixer until it turns white.

Decrease the speed, add the icing sugar, egg and 3 egg yolks. As soon as these are absorbed into the mixture, add the flour.

Wrap the dough in cling film and allow to rest for 1 hour in the fridge.

Sandwich the dough between 2 sheets of baking paper and roll out with a rolling pin until it reaches ½cm thickness. Remove the top layer of paper and using a pastry cutter make circles, each 7cm in diameter.

Preheat the oven to 165°C, fan assisted.

Place the discs of dough into the freezer for 10 minutes. Next, transfer them to a baking tray lined with baking paper and cook for 10 minutes.

Remove from the oven and allow to cool.

Bring the sugar and water to the boil, together with the glucose.

Add the honey and heat the mixture until it reaches 113°

At the same time, gradually beat the egg whites, until they become meringues. As soon as the syrup reaches the desired temperature, increase the mixer speed. Slowly and steadily pour in the syrup.

Continue to beat the mixture until it has cooled.

Pour this into an icing bag with a round nozzle and keep at room temperature.

Place the gelatin sheet into a bowl of ice water to soften.

Put the eggs, sugar, juice and zest of the mandarins into a bain-marie over a very low heat, continuously whisking until the temperature reaches 82°

You will notice that the mixture will stiffen significantly. Take care to keep whisking so that the eggs do not cook.

Remove from the heat, add the CITRUS mandarin marmalade and combine gently.

Thoroughly mix in the gelatin so that it is spread throughout.

Fill each silicone mould halfway with the cream and refrigerate for 15 minutes. Place a loukoumi in each mould, then cover with the remaining cream.

Freeze overnight.

Serving suggestions: place the sablé pastry crust on a serving dish. Top with the mandarin cream and refrigerate for a minimum of 30 minutes.

Before serving, scorch a little of the nougat cream with a blowtorch.

Tip for an easier version: use small glass jars to hold the cream as an alternative to silicone moulds. Once it has set, top each cream-filled jar with a loukoumi and roughly broken pieces of the sablé biscuit base.