Lady entremet

Whisk the egg whites with the sugar until a smooth meringue forms.

Sift together the almond powder, flour and powder sugar, then gently fold them into the meringue.

Finally, add the pistachio paste and mix until fully incorporated.

Spread the batter evenly onto a baking tray (1 x 60 x 40 cm) and bake at 175°C for about 11 minutes. Allow it to cool down completely.

Heat all the ingredients together, then add the gelatin leaves and stir until fully dissolved. Remove the mint leaves.

Cut out circles of pistachio biscuit and pour the coulis into rings on top of each biscuit. Place in the freeze for later use.

Prepare a pâte à bombe by cooking the water, sugar and egg yolks together. Whip until the mixture becomes light, airy and cools down slightly.

Meanwhile, add the lime zest to the cream cheese and mix until smooth.

Add a small portion of the pâte à bombe to a cup, incorporate the melted gelatin mass and mix well. Then combine it with the remaining pâte à bombe. Gently fold this mixture into the cream cheese until fully combined.

Add the whipped cream 35% and mix until a smooth mousse forms.

Fill the molds with the mousse, insert the strawberry interior and close each mold with a disc of pistachio biscuit. Freeze until set.

Once frozen, demold the cakes and spray them with with white cocoa butter to create a smooth, velvety finish. Decorate with a mix of fresh red fruits before serving.