Mix flour and butter carefully to a homogeneous mass. Add almond powder, eggs, sugar, vanilla and salt and mix until the dough is grainy.
Wrap the dough in plastic wrap and let it rest for 2 hours in the refrigerator.

Roll out the dough evenly between 2 sheets of baking paper, pierce with a fork and bake at 180 ° C for 17 minutes. Allow to cool.

Bring water, sugar, cinnamon, lime, cardamom, star anise to the boil and simmer for 15 minutes and then cool.

Halve the apricots and remove the kernel. Vacuum the apricots in the sieved broth, 10 minutes at 85 ° C. Cool immediately.

Melt both ingredients au bain marie to max 45 ° C. Pour into a siphon and put 3 gas cartridges on it. Spray in a low storage box with parchment paper and evacuate using a vacuum pump. Allow to harden and store in the refrigerator.

Soak the gelatin in cold water. Bring 250 cl of cream, vanilla and cardamom gently to the boil. Remove from the heat and sieve. Dissolve the gelatine. Pour the cream onto the white chocolate and stir until the mass is homogeneous.

Allow to cool to room temperature. Fold in the half-baked cream and put in the refrigerator for 4 hours. When the mass has risen, gently knock loose. Turn cold.

Heat the lemon, sugar, eggs and agar in a thermoblender; position 3 at 90 ° C. Let it cool down to 50 ° C and mix the butter into cubes. Allow to set for 12 hours in the refrigerator.