Soak the gelatine leaves in cold water. Dissolve in the sugar syrup and mix with the Chavroux. Whip the cream with the sugar. Mix 80 g whipped cream with the Chavroux. Place in the refrigerator until use.
Mix the passion fruit juice with the sugar and the agar. Bring to the boil. Pour a thin layer on a plate and let gel. Cut into equal bands. Remove one to one a band passion fruit gel.
Mix the ingredients and bring to boil. Allow to cool. Pour some cub-o-crème gel between the bands passion fruit gel. Let gel. Cut into rectangles. Pipe some Chavroux crème on a rectangle and roll into a cannelloni.
Mix all ingredients into a crumble. Bake in an oven at 100°C. Let cool.
Mix the unsweetened raspberry coulis with the sugar, the cub-o-cream and the eggs. Bring to the boil. Let cool to 37°C. Add the butter and mix.