Mimetic Strawberry

Whisk the eggs with the first sugar.

Mix the oil with the pistachio praliné and the food colourings.

Sift the weak flour and mix with the almond flour.

Whisk the egg whites with the sugar.

For the final mixture: add the oil and praliné mixture to the whisked egg yolks, then add half the whisked egg whites, half the dry ingredients, the remaining whisked egg whites and the remaining dry ingredients, mixing everything together gently.

Place 1 kg of the mixture on each tray and bake at 230ºC for 10 minutes.

Boil the water with the sugar and when it has cooled, add the lemon juice.

Boil the water with the sugar and when it has cooled, add the lemon juice.

Mix the sugar with the dry pectin.

Heat the purée with the water and add the dry mixture.

Bring to the boil and pour into the chosen mould.

Heat all the ingredients to 60ºC and leave to rest at 4ºC.

Whisk for making the raspberry mousse.

Heat the purées to 40ºC, add the melted gelatin, the whisked meringue and lastly the semi-whipped cream, mixing everything together gently.

Pour into the selected silicone mould.

Apply the raspberry gel and finish with a disc of pistachio sponge cake coated with lemon syrup.

Boil the water with the sugar, glucose and food colouring.

Pour over the white chocolate, condensed milk, gelatin and neutral glaze.

Emulsify the mixture without adding any air and leave to rest at 4ºC.

When the dessert is fully frozen, coat with the glaze at 28ºC on a wire tray.

Mix the dried basil with the eggs and whisk.

Using the whisk attachment on a food blender, add the dry ingredients and mix together.

Add the butter in cubes and obtain a sandy texture.

Add the eggs mixed with the dried basil.

Set the mixture aside in the refrigerator at 4ºC, then cut into 2 mm slices and cut the bases.

Bake at 170ºC for 10 minutes and store in a dry place.