Place the flour, butter, icing sugar, salt and ground almonds in a bowl. Rub the butter in with the tips of your fingers until the mixture resembles fine breadcrumbs. Blend in the egg with a wooden spoon. Turn onto a work surface and use the heel of the hand to push bits of dough away from you, smearing them across the work surface to blend the butter and flour (fraser). Form into a ball, flatten slightly and wrap in cling film. Refrigerate for 30 minutes

Preheat the oven to 150 °C. Roll out the dough to a thickness of 4 mm, stamp out 6 disks with the 6 cm diameter cutter. Place the disks onto a parchment paper lined baking tray. Bake in the oven for 15 minutes, remove and cool on a cake rack.

Increase oven temperature to 200 °C. Whisk together the eggs, ground almonds, icing sugar and flour. Add the warm melted butter. Whisk the egg whites to soft peaks then gradually incorporate the sugar in two additions. Use a spatula to fold the meringue egg whites into the first mixture. Spread onto a parchment lined baking tray to 1 cm thick. Bake in the oven for 6 to 8 minutes. Remove and cool. Stamp out 6 x 6 cm diameter disks and 6 x 4.5 cm disks.

Peel the peaches, place in boiling water for 16 seconds, refresh in iced water. Remove the skin and cut into pieces . Place the pieces into a saucepan with the sugar and vanilla pod. Cook over low heat for about 10 to 15 minutes. Mix the corn starch in a bowl with one tablespoon of water, stir into the compote. Stir to the boil and cook for 3 minutes. Remove from the heat, cool and set aside.

Soften the gelatin leaves in cold water. Heat the peach purée and sugar in a saucepan. Squeeze the excess water from the gelatin leaves and stir into the peach purée, off the heat to dissolve. Pour into a bowl and leave to cool. Whisk the cream to soft peaks; whisk one third into the peach purée. When homogenous gently fold in the remaining whipped cream. Lastly fold in the peach compote.

Lightly dust a work surface with icing sugar. Roll the fondant to 2 mm thick. Using a cutter of your choice stamp out decorations and set aside on parchment paper.

Oil the half-sphere imprints and place 2 teaspoons of peach mousse into each imprint, spreading up the sides to coat. Place a small disk (4.5 cm) of Joconde biscuit on top of the mousse. Fill each with peach mousse to ½ cm from the top. Cover with the 6 cm disk of Joconde biscuit. Spread a spoonful of peach mousse uniformly on top. Place in the freezer for 12 hours. Unmold the frozen domes onto a cake rack with the aid of a hot sponge pressed against the molds. Place each dome onto a disk of sweet pastry. Decorate with reserved fondant shapes.