Beat the egg whites with the sugar (1) and the colorant. Using
a spatula, add the whipped egg yolks with the sugar (2) and
the sifted powders. Using a pastry bag, place small 5 cm-long
boudoirs or a 5 cm-long chablon on a 60 x 40 cm sheet of
baking paper. Arrange the rest of the biscuit into discs 16 cm
in diameter, approximately 9 discs. Sprinkle twice with icing
sugar, then bake in a fan oven at 170°C for 10 minutes.

Mix the sugar and the pectin then pour over the cold red fruit
purees. Cook for 2 minutes until obtain a confit. Add the gelatin
mass and mix everything. Pour into 3 ø 16 cm Flexipan® palets
molds (approx. 180 g) and 3 ø 16 cm Silikomart® whirlpool
molds. Freeze.

Heat the milk and whipping cream in a saucepan, then blend in
the almond paste. Cook at 85°C with the egg yolks and caster
sugar. Remove from the heat and add the gelatin mass, then
cool the mixture before adding the Amaretto and whipped
cream. Set aside in the fridge to assemble the entremets.

In circles ø 18 cm and 4.5 cm high, place:
• 3 layers of almond and Amaretto cream,
• 1 red fruit palet,
• 3 Reims biscuits.
Freeze.
Glaze entremets with neutral icing.
Decorate with Reims biscuit around the edges.
Place the neutral-glaze-glazed palet in the center and
strawberries around the edge.