Recipes
Mix together the pastry flour, almond powder and granulated sugar. Whip the egg whites until fluffy and add caster sugar at the end. Add the zest to the flour mixture and fold into the egg whites. Transfer the mixture to a 9” pastry bag and pipe out discs. Bake in a fan oven at 180°C (356 °F) for 20 minutes.
Mix the caster sugar with the strawberry puree and add in the melted gelatine sheet, previously softened in cold water and drained. Pour the mixture into a smaller bowl than the main mixing bowl.
Mix together the cream cheese and yogurt. Whisk the dessert base and whipped cream together for about 3 minutes. Add the softened, melted gelatin to the dessert base and mix in with the cream cheese. Pour the mixture into the dome-shaped mould and add the strawberry jelly. Add the cream cheese preparation to the mould. Cover the whole thing with the almond and lime dacquoise. Deep-freeze the mixture.
Turn out the mixture from the moulds, top with sugar and garnish with red fruits.
