Combine the monk fruit, allulose, pistachio flour, and salt in a bowl. Set aside.

Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color. Cool so that it is liquid but not hot to the touch. (I like to brown a whole stick or two of butter at a time and freeze the rest in a ziplock for easy future use.)

Stir the brown butter, egg whites, and orange blossom water into the dry ingredients and then refrigerate overnight.

Spread into an 8-inch round baking pan or tart ring and bake in a preheated oven at 350ºF for 15-20 minutes, or until just golden around the edges. Cool for 5 minutes then turn out and cool completely on a cooling rack.

Bring 1/2 cup of heavy cream to a boil. Remove from heat and add the white chocolate. Let stand for 5 minutes and then whisk until smooth. Stir in the orange blossoms water and salt. Finally, stir in the cold cream and refrigerate for at least 3 hours (or up to overnight).

When the mixture is cold, beat with an electric mixer until thick and piping consistency.

Lay a sheet of parchment paper on a baking sheet. Use an 8-inch round baking pan as a stencil to draw a circle and then flip the parchment over so that you don’t get any pen or pencil in the dessert.

Transfer whipped ganache to a piping bag (or a ziplock and then trim the end to form a makeshift piping bag) and pipe balls of whipped ganache onto the prepared parchment paper, being careful to pipe inside the 8-inch circle you have drawn. Use a second sheet of parchment placed on top to gently press to just slightly flatten the balls.

Transfer to the freeze for at least 4 hours and preferably overnight.

Supreme each citrus, pressing any extra juice out of the citrus after cutting all the segments out. Transfer the juices to a pan and sprinkle the glucomann over top. Roughly chop the supremes and then add to the pan with the juices. Slowly cook over medium heat for 30 minutes, stirring occasionally. Add stevia and salt, to taste. Cool completely and then refrigerate until cold.

Place the ganache ring on top of the cake. Fill the center with the compote. Lay additional citrus supremes over top and then garnish with chopped pistachio pieces and flowers, if using.