Recipe by Chef Phuong Quach Fung
Pipe the Kumquat Confit into a 5 inch round cut of Almond Joconde. Freeze completely.Pour the Mousse into a round entremets mold 2/3 of the way filled. Then, insert the frozen round of Almond Joconde and Kumquat Confit. Fill and finish the mold, scraping off any excess mousse. Freeze completely. Unmold the Mousse, and place on top of a round of Chocolate Sablé. Glaze with the Blue Glaze, then swipe with the Web Glaze. Once set, top with kumquats and décor of choice.