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Special equipment: an instant-read or candy thermometer, 3-ounce silicone dome molds, a silicone baking liner, a 3-inch star cookie cutter, an ice cream maker, a 2-inch round cutter and 4-ounce silicone dome molds
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For the glaze: Combine the water, glucose and sugar in a small pot and bring to a boil.
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Put the white chocolate in a heatproof bowl and pour the hot sugar mixture over the chocolate.
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Allow it to sit a minute, then emulsify with a whisk.
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Add the gelatin and sweetened condensed milk and stir to combine.
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Color to the desired shade of red with the red gel paste.
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Hold at 86 degrees F.
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For the gelee: Combine the sugar and pectin in a small bowl.
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Add the glucose to the blueberry puree and warm in a small pot.
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Add the sugar/pectin mixture to the puree and bring to a boil.
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Remove from the heat and strain.
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Fill twelve 3-ounce silicone dome molds one-third of the way up with the gelee and freeze.
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For the white chocolate mousse: Combine the sugar and water in a small pot over medium-high heat and cook to 250 degrees F. Meanwhile, whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment.
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Carefully pour the hot sugar syrup into the yolks while whisking.
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Fold the whipped cream into the egg yolk mixture.
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Melt the white chocolate in a microwave-safe bowl to 110 degrees F in the microwave in 15-second intervals, stirring between each interval.
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Gently fold the melted chocolate into the cream and yolk mixture until completely combined.
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Fill a piping bag without a tip with the mousse.
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Refrigerate until ready to use.
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For the hazelnut cookie: Cream the butter, sugar, hazelnut flour and cinnamon in the bowl of a stand mixer fitted with a paddle attachment.
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Add the eggs and mix.
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Mix in the cake flour.
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Wrap the dough in plastic wrap and chill for 30 minutes.
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Preheat the oven to 350 degrees F. Line a baking sheet with a silicone liner.
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Roll the dough to a thickness of 1/8 inch.
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Cut into at least twelve 3-inch stars and place on the prepared baking sheet.
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Bake until opaque and an even golden brown, about 15 minutes.
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Cool on the sheet on a baking rack.
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For the dacquoise: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone liner.
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Sift the coconut, confectioners' sugar, almond flour and all-purpose flour together in a bowl.
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Set aside.
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Whip the egg whites and granulated sugar to stiff peaks in the bowl of a stand mixer fitted with a whisk attachment.
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Fold the flour mixture into the meringue.
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Spread out the batter 1/8 inch thick onto the prepared baking sheet.
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Bake until just golden at the edges, 12 to 13 minutes.
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For the sorbet: Dissolve the sugar with the water in a small saucepan over medium-high heat.
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Let cool and then add to the prickly pear and pear purees.
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Churn in an ice cream maker according to the manufacturer's instructions.
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Freeze until ready to serve.
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For the raspberry sauce: Puree the raspberries with the sugar in a blender or food processor.
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Strain the mixture and adjust the sweetness with additional sugar if needed.
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To assemble: Cut the dacquoise into at least 12 circles with a 2-inch round cutter.
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Fill twelve 4-ounce dome molds three-quarters full with the mousse.
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Place a frozen blueberry gelee in the center of each and press lightly to push the mousse up the sides.
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Fill the molds to the top with more mousse and place a dacquoise round on top.
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Freeze until solid, at least 2 hours.
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Place a cooling rack over a baking sheet.
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Unmold the domes onto the cooling rack and top with the glaze.
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Place each dome onto a hazelnut cookie and top with a gold petal.
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Drag a small spoon of raspberry sauce next to each dome.
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Serve a scoop of the sorbet on the side.
