Mix sugar, inulin, Natur Emul and pectin, set aside.

Heat the cherry purée to 40 ºC and gradually add the previous mixture to it, stirring constantly.

Bring to the boil. Remove from the heat and cool to 45 ºC.

Add the coconut fat and emulsify with an electric mixer.

Distribute into molds and keep in the refrigerator for 6 hours for proper crystallization.

Melt the chocolate and the butter at a temperature of about 50 ºC

Beat the egg whites, adding the sugar from the beginning to obtain a perfectly homogeneous mixture.

Add some of the whipped egg whites to the chocolate and butter mixture, then the egg yolks and beat until smooth.

Finish by adding the rest of the egg whites.

Mix the solids in a bowl and stir.

Pour this mixture into the water and stir well.

Bring the mixture to a boil, stirring constantly.

Let stand 10 seconds off the heat, remove the bubbles on the surface and pour on a tray.

Spread the mixture well so that it forms a uniform veil and allow to gel.

Fill the tartlet with the mascarpone pannacotta.

Place a disc of sponge cake on top and place a scoop of cherry cream on top.

Insert a kirsch cherry into the cream.

Sprinkle the sides of a disk of the cocoa veil with powdered black currant.

Place the veil over the tartlet.