Step 1Heat the oven to 400 degrees. Meanwhile, in a small frying pan over medium heat, toast the sliced almonds until golden brown and fragrant, about 3 minutes.
Step 2In a food processor, grind the almonds and half the sugar to a coarse consistency, pulsing for about 25 seconds.
Step 3In an electric mixer, cream the butter with the remaining sugar until well incorporated, about 1 minute. Add the salt, cream and ground almond mixture. Mix well, scraping down the sides of the bowl as needed. Add the egg white and mix well. Add the flour and mix until incorporated.
Step 4Make a template by tracing a 3-inch round cookie cutter onto a thin piece of cardboard. Cut out the circle and trim the rest of the cardboard to within 1 inch around the hole.
Step 5Place the template on a Silpat-lined baking sheet. Spoon 1 rounded teaspoon of batter into the template. Using an offset spatula, smooth the batter as evenly as possible in the template. Space the tuiles several inches apart.
Step 6Bake for about 6 to 8 minutes, rotating once, until the tuiles are dark golden brown around the edges and golden in the center. They will not brown evenly. Watch carefully during the final minute because they burn easily. Let cool completely on the Silpat, then gently lift the cookies off the baking sheet. Makes 20 tuiles.
Step 1Heat the oven to 325 degrees. In a medium bowl, whisk the egg yolks with half of the sugar until incorporated and set aside. In a small saucepan over medium heat, boil the milk and cream with the rest of the sugar and the pistachio paste until the sugar and the pistachio paste have dissolved, about 2 minutes. Whisking, add in the egg yolk mixture until incorporated.
Step 2Strain the pistachio creme mixture through a chinois or fine-mesh sieve. Fill each of 6 glasses with one-fourth cup of pistachio creme. Place the glasses in a 9-inch-square pan and fill with simmering water to the top of the custard in the glasses. Bake 20 to 25 minutes. The texture, when the creme comes out of the oven, should be just set (not firm). Let cool in the water bath to room temperature, then refrigerate until chilled, about 30 minutes.
Step 1In a small bowl, soak the tapioca in cold water for 2 hours. Drain the tapioca into a fine-mash strainer and rinse with cold water. Drain well.
Step 2Soak the gelatin sheet for 20 minutes in cold water. In a saucepan, heat the milk with the sugar and the orange zest. When it comes to a boil, add the tapioca and cook 35 minutes over low heat.
Step 3In a separate saucepan, bring the cream to a boil. Drain the softened gelatin and incorporate it into the milk-sugar mixture, then mix in the coconut puree and the boiled cream. Remove from the heat and chill in an ice bath until thickened to a pudding consistency, about 10 minutes.
Step 1In a small bowl, mix the cubed pineapple with the zest, the finely chopped cilantro and the black pepper; mix them gently. Add the melted mango jam and toss gently. You should do this just before assembly so the fruit is just dressed, not macerated.
Step 2Carefully trim an almond tuile with kitchen scissors to fit the glass, then place the tuile on top of the pistachio creme. Spoon 2 tablespoons of the pineapple mixture on top of the tuile. Then place another tuile atop the pineapple mixture. Spoon 2 tablespoons of the coconut tapioca onto the tuile. Garnish with an edible flower, such as a violet or pansy. Serve immediately.